Fiddlehead Dip

1 garlic clove, finely minced

10 to 14 ounces fiddleheads, chopped

1 cup mayonnaise

½ cup grated Parmesan cheese

1 cup grated cheddar or Swiss cheese

1 cup chopped fresh tomato

½ cup chopped fresh sweet onion (like Vidalia or Maui)

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 a preheated 350 degree oven for 20 to 25 minutes, until the top is lightly browned. Sprinkle with chopped tomato and onion. Serve warm with crackers or bread.

Serving size: ¼ cup. Serves about 12

Cheryl’s notes: The recipe for fiddlehead dip was adapted from a recipe given to me by Karen Porter, an avid outdoors woman and fiddleheader from Winterport, Maine. I have prepared the mix for the dip, spooned it into the crocks and stored them in the refrigerator for as long as two days before baking. The unbaked mix also freezes well.