Best Fiddlehead Dip Recipes
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.
Provided by Greta
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter 2 oven-proof crock bowls.
- 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 : Calories 239.2 calories, Carbohydrate 4.1 g, Cholesterol 24 mg, Fat 22.6 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 213.2 mg, Sugar 0.4 g
FIDDLEHEAD FERN DIP
Fiddlehead ferns are a popular ingredient in New England and in Canada. I am posting this for the ZWT 4 trip to Canada. I have occasionally seen them in California in larger grocery store produce departments.
Provided by CaliforniaJan
Categories Vegetable
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Add the garlic clove to the bowl of a food processor and mince.
- Add the fiddleheads, pulse to mince.
- Add the mayonnaise and pulse just to mix.
- Scrape the mixture into a medium sized bowl and fold in the cheeses.
- Lightly oil three one-cup crocks and divided the mixture evenly between the crocks.
- Bake in oven for 20 to 25 minutes, until the top is lightly browned.
- Sprinkle with chopped tomato and onion.
- Serve warm with crackers or bread.
Nutrition Facts : Calories 146.2, Fat 11, SaturatedFat 3.7, Cholesterol 18.6, Sodium 262.6, Carbohydrate 7.6, Fiber 0.3, Sugar 2, Protein 5.4
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