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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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Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
10
Yield:
2 crocks of dip
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

Nutrition Facts

239 calories; protein 6.6g; carbohydrates 4.1g; fat 22.6g; cholesterol 24mg; sodium 213.2mg. Full Nutrition
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