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.