Green-Goddess-9567

Endive Leaves with Green Goddess Cream

By Sally on December 27, 2011

appetizers & snacks, vegetarian,

8 Comments

Crisp, refreshing and pleasantly bitter, endive leaves make the perfect palette for herbed cream cheese reminiscent of classic Green Goddess salad dressing.  These leaves make an easy, light appetizer for New Year’s Eve and other celebrations accompanied by a glass of Champagne, sparkling wine, or sparkling mineral water.

Green Goddess Flavors – Herbs and Lemon

When I’m catering parties and my clients want a crudites platter, I pair it with my version of Green Goddess dip. This time, I’ve made it a bit thicker, using cream cheese as the base. What’s not to like about a dip bursting with the bright flavors of fresh herbs and lemon?

Packed with fresh tarragon, parsley, dill, chives, and a little lemon, pipe the filling into the leaves for an elegant presentation. If you can find chervil, that’s good too. For easier, more casual presentation, spoon it into a bowl to use as a dip for the leaves and add whole grain crackers.

About Endive

If you’ve never tried endive, here’s your opportunity. Prized around the world, endive is the elegant member of the chicory family. This family includes escarole and curly endive, most often used for salad greens.

Endive is difficult to grow, going through a two-step growth process. There’s interesting information on the Discover Endive website. It’s not only pretty, coming in both red and white colors, but it’s really good for you! For buying and storage tips, read here.

Then and Now

Green Goddess was popular from the 1920′s through the 1980′s then practically disappeared after the advent of Ranch dressing. Some say the original was created by a chef at San Francisco’s Palace Hotel, named for a hit 1920′s play. Some say it heralds back to the chef for French King Louis XIII.

Either way, the flavors work great for how we eat today. You could even spread it on bread for a terrific turkey sandwich. Try it with endive leaves for an elegant New Year’s Eve appetizer or for any party.

Other links and information:

Discover Endive, always in season grown in California. Great information on endive. Check it out.

Star or French tips (with a nice photo showing them) and baking supplies on the web at The Ultimate Baker

18″ disposable piping bags, on Amazon

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8 Comments

Leave a Comment
Lisa | December 28, 2011 at 9:04 am

Sal, this blog entry turned out great. Thanks for the links. Pretty interesting to watch the creative process with you and Kent and see the finished result. Happy New Year!

Sally | December 28, 2011 at 9:48 am

One cup of endive per week can reduce ovarian cancer by 75%!! Wow, who knew? Beautiful for a New Year’s appetizer, but even more relevant to eating in the new year! This would make a great healthy snack to have around for getting through the stretch from lunch to dinner. Such pretty, festive photos. I don’t think I’ve seen red endive in the Northeast, but will have to keep my eye out for them.

Madonna | December 28, 2011 at 2:17 pm

Sally, How beautiful. I wish I had had this dish to take to my sister’s for Christmas dinner. She and I were running a little late with dinner, and some family members were showing it. She said I should remind her to have a few low-fat hors d’oeuvres so “this” did not happen again. So I guess that is my job now; heehee. Thank you for this recipe. It is just the thing. Ironically she has just found endive and was saying how good it is. I will have to share with her the health benefits. Oh, I almost forgot – tarragon is her favorite herb.

susan | December 30, 2011 at 8:19 pm

this is gorgeous. I don’t even like green goddess, but want to eat this whole plate!!

meatballs & milkshakes | April 3, 2012 at 1:06 pm

Beautiful! I love endive leaves filled with all kinds of things!

Renee | June 26, 2012 at 4:33 am

Hello…this is a fabulous recipe, IM very interested in trying it. A quick question tho…will the endive start to get soggy if I pre-fill an hour b4 event? I would keep refrigerated of course!
Ty for your recipe!!!
Renee’

    Sally | June 26, 2012 at 8:43 am

    Hi Renee. An hour ahead and you’ll be fine. Endive is pretty crisp, and do keep them refrigerated (and covered). You don’t even need to fill them as full as the photo shows. Less works too. Hope you enjoy!

Diane | March 5, 2013 at 11:51 am

Oh, this looks wonderful and is making me hungry! I just received some beautiful endive in my farm box and can’t wait to make this for my next get together with my friend next door.

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