How To Make Fiddlehead Dip
Try a unique accompaniment to your favorite chips with this creamy fiddlehead dip! Whip this up in just under one hour for a delightful new dip.
Preheat the oven to 350 degrees F (175 degrees C).
Butter 2 oven-proof crock bowls.
Pulse the fiddleheads and garlic in a food processor until finely chopped.
Mix the Swiss and Parmesan cheeses together in a bowl.
Mix the fiddlehead mixture and mayonnaise together in a separate bowl, then fold in most of the cheese, reserving some for topping.
Divide the dip between the prepared crocks, then top with remaining cheese mixture.
Bake in the preheated oven for 20 minutes, until bubbling and lightly browned on top.
Serve with chips, and enjoy!
- Calories: 247.28kcal
- Fat: 24.15g
- Saturated Fat: 6.71g
- Trans Fat: 0.03g
- Monounsaturated Fat: 6.18g
- Polyunsaturated Fat: 10.87g
- Carbohydrates: 1.25g
- Fiber: 0.02g
- Sugar: 0.24g
- Protein: 6.28g
- Cholesterol: 28.24mg
- Sodium: 245.09mg
- Calcium: 194.30mg
- Potassium: 20.84mg
- Iron: 0.10mg
- Vitamin A: 50.90µg
- Vitamin C: 0.28mg
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