Endive with chipotle cream cheese
Fat-free cream cheese
4 cup(s), at room temperature
Roasted red peppers (packed in water)
¼ cup(s), blotted dry, finely diced
3 tbsp(s), thinly sliced
3 tbsp(s), fresh, chopped (plus extra leaves for garnish)
Canned chipotle sauce
3 cup(s), Belgian (about 24 leaves)
- 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).
- 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.