Photo of Endive with chipotle cream cheese by WW

Endive with chipotle cream cheese

4
PersonalPoints™ per serving
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 scallion(s)

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.

Notes

If you’re not an endive fan, spoon the cheese filling onto thickly sliced cucumbers or into hollowed-out cherry tomatoes. Or serve it as a dip for tortilla chips or fresh vegetables.