Photo of Endive with chipotle cream cheese by WW

Endive with chipotle cream cheese

Total Time
15 min
15 min
0 min
These cheese-stuffed endives look like fancy party fare, but they are really easy to make, and are equally at home with with craft cocktails as they are laid out alongside the chips and dip on the game day buffet. Chipotle peppers have a signature smoky flavor, and their telltale heat gets curbed in this recipe by the cream cheese and roasted red bell peppers. Make a double batch of the spicy cheese filling, and keep it on hand to spoon onto sliced cucumbers or into hollowed-out cherry tomatoes for a different take on this easy party favorite.


Fat-free cream cheese

¼ cup(s), at room temperature

Roasted red peppers (packed in water)

¼ cup(s), blotted dry, finely diced

Uncooked scallion(s)

3 Tbsp, thinly sliced


3 Tbsp, fresh, chopped (plus extra leaves for garnish)

Canned chipotle sauce

2 tsp

Table salt

¼ tsp

Ground cumin

¼ tsp


3 head(s), small, Belgian (about 24 leaves)


  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.
  3. Per serving: 3 stuffed endive leaves