I would like to make a chunky dip using cooked broad beans, olive oil, white vinegar and Parmesan. Would mixing it together, covering and storing it in fridge for several hours in advance, keep the texture and flavours fresh?
Vinegar will start changing the flavor and texture of your dip from the moment you add it. Putting your dip in the fridge might slow down the process, but it will still happen. Is adding the vinegar right before serving your dip a possibility?
Also, keep in mind that if you want your dip's texture to be just as when you made it, you need to bring it back to room temperature before serving it. Olive oil in particular can coagulate at low temperatures, so keep that in mind.