Endive with chipotle cream cheese
4
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
These cheese-stuffed endive look fancy but are really easy to make. They're sure to impress at any cocktail party.
Ingredients
Fat-free cream cheese
4 cup(s), at room temperature
Roasted red peppers (packed in water)
¼ cup(s), blotted dry, finely diced
Uncooked scallions
3 tbsp(s), thinly sliced
Cilantro
3 tbsp(s), fresh, chopped (plus extra leaves for garnish)
Canned chipotle sauce
2 tsp(s)
Table salt
¼ tsp(s)
Ground cumin
¼ tsp(s)
Endive
3 cup(s), Belgian (about 24 leaves)
Instructions
1
In a small bowl, stir together cream cheese, roasted peppers, scallions, cilantro, chipotle sauce, salt and cumin until blended. Cover and refrigerate until ready to serve (up to 1 day).
2
When ready to serve, spoon about 1 teaspoon of chipotle cheese mixture into bottom of each endive leaf; garnish with remaining fresh cilantro leaves. Arrange on a serving platter and serve. Yields 3 leaves per serving.
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