FIDDLEHEAD DIP

Fiddlehead Dip image

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

Ingredients

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

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