Belgian endive with herbed cream cheese
Based on the flavors of classic Green Goddess salad dressing, this filling or dip is packed with the flavors of fresh herbs and lemon in a base of cream cheese. For a dip, thin with low fat milk to the desired consistency, or thinner to become salad dressing.
Servings: 6 servings
Calories: 224kcal
Ingredients
- 8 ounces cream cheese at room temp, softened
- 1 tablespoon finely chopped shallot
- ¼ cup sour cream
- ¼ cup Mayonnaise or Vegenaise
- 1 lemon, zested
- 1 tablespoon lemon juice
- 2 tablespoons fresh chopped tarragon
- 2 tablespoons fresh chopped dill plus extra for garnish if desired
- 2 tablespoons fresh chopped Italian parsley
- 1 tablespoon finely chopped chives
- ½ teaspoon anchovy paste optional
- ½ teaspoon kosher or sea salt
- ¼ teaspoon ground black pepper or white pepper
- 4-6 heads Belgian endive depending on size
Instructions
- In a medium bowl, mix all ingredients together until smooth. Refrigerate until needed. Taste and adjust to your preferences. It’s best made a few hours or a day ahead so the flavors have time to meld and develop.
- When well chilled, place filling into a piping bag with a star or French tip. Trim the stem end of the endive leaves and carefully peel the leaves off of the base of the head so you have individual leaves. Place on a platter and fill from the piping bag. Alternatively, spoon the filing into a small bowl or ramekin and serve the endive leaves and crackers around it for guests to help themselves.
Notes
- Add more flavor try garnishing with crisply crumbled bacon or smoked salmon. A sprinkle of pomegranate arils is festive, offering tasty variations.
- For vegan and non-dairy needs, substitute a plant-based cream cheese, sour cream, and vegan mayonnaise such as Vegenaise or Sir Kensington.
Nutrition
Calories: 224kcal | Carbohydrates: 6g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 441mg | Potassium: 218mg | Fiber: 1g | Sugar: 2g | Vitamin A: 819IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg