Fiddlehead Dip

Cheryl's recipe for fiddlehead dip. Serve with crackers or nacho chips. Uncooked mixture will keep up to 3 days in the fridge or 3 months in the freezer.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 239 Calories

Ingredients

• 1 cup mayonnaise
• ½ cup grated Parmesan cheese
• 1 cup shredded Swiss cheese
• 3 cloves garlic
• 2 teaspoons butter, or as needed
• 15 ounces fiddleheads, chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter 2 oven-proof crock bowls.

Step 2

Pulse fiddleheads and garlic in a food processor until finely chopped.

Step 3

Mix Swiss and Parmesan cheeses together. Mix fiddlehead mixture and mayonnaise together in a bowl and fold in most of the cheese, reserving some for topping. Divide dip between the prepared crocks and top with remaining cheese.

Step 4

Bake in the preheated oven until bubbling and lightly browned on top, about 20 minutes.