endiVe With chipOtLe cReam cheese

By blum099

1 PointsPlusTM VALUES PER SERVInG 8 SERVInGS pRep time: 15 mIn | cOOking time: 0 mIn LeVeL Of difficuLty: EASy

Ingredients

• 4 oz fat-free cream cheese, at room temperature
• s 1/4 cup roasted red peppers, water-packed, blotted dry, finely diced
• s 3 Tbsp scallions, thinly sliced 3 Tbsp cilantro, fresh, chopped
• (plus extra leaves for garnish) 2 tsp canned chipotle sauce 1/4 tsp table salt 1/4 tsp ground cumin
• s 3 small heads endive, Belgian (about 24 leaves)

Details

Servings 8
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

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.
NOTE: 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.