ENDIVE BOAT

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ENDIVE BOAT image

Yield 6-8 people

Number Of Ingredients 8

2 heads Belgian endive leaves
(substitute w/ cooked artichoke leaves if necessary)
2 cups cream cheese
4 green onions, finely chopped
1 tablespoon chopped chives
1 cup chopped pimiento-stuffed olives
1 small red bell pepper, finely chopped
1 tablespoon pepper sauce (Tabasco)

Steps:

  • In a medium bowl, beat the cream cheese. Stir in the onions, chives, olives and pepper sauce. Mix well. Spoon the mixture onto the endive leaves. Chill for an hour before serving.

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