Fiddlehead Dip

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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.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
2 crocks of dip


  • 2 teaspoons butter, or as needed

  • 15 ounces fiddleheads, chopped

  • 3 cloves garlic

  • 1 cup shredded Swiss cheese

  • ½ cup grated Parmesan cheese

  • 1 cup mayonnaise


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

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

  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.

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

Nutrition Facts (per serving)

239 Calories
23g Fat
4g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 239
% Daily Value *
Total Fat 23g 29%
Saturated Fat 6g 29%
Cholesterol 24mg 8%
Sodium 213mg 9%
Total Carbohydrate 4g 1%
Total Sugars 0g
Protein 7g
Vitamin C 12mg 58%
Calcium 147mg 11%
Iron 1mg 4%
Potassium 177mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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