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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."
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35 m servings 239
Original recipe yields 10 servings (2 crocks of dip)


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  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; 22.6 4.1 6.6 24 213 Full nutrition

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