Endive Boats

By Andrea

Ingredients

• Endive Boats
• 2 heads Belgian endive leaves
• 2 cups cream cheese
• 4 green onions, finely chopped
• 1 tablespoon chopped chives
• 1 cup chopped pimiento-stuffed olives
• 1 small red bell pepper, finely chopped
• 1 tablespoon pepper sauce (Tabasco)

Preparation

Step 1

In a medium bowl, beat the cream cheese. Stir in the onions, chives, olives and pepper sauce. Mix well.

Spoon the mixture onto the endive leaves and chill for an hour before serving.

Options:

Substitute cooked artichoke leaves for the endive.
Sprinkle with a little fresh lemon juice before serving.