Fiddlehead Dip Recipes

SAUTEED FIDDLEHEAD FERNS

Steps:

• Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
• On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
• Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.

FIDDLEHEAD DIP

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.

FIDDLEHEAD FERN DIP

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.