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 light cream cheese. For a dip, thin with low fat milk to the desired consistency, or thinner to become salad dressing.
Keyword Cream Cheese, endive, Herbs
8ounces cream cheeseat room temp, softened
1tablespoonfinely chopped shallot
1/4cupMayonnaise or Vegenaise
2tablespoonsfresh chopped tarragon
2tablespoonsfresh chopped dillplus extra for garnish if desired
2tablespoonsfresh chopped Italian parsley
1tablespoonfinely chopped chives
1/2teaspoonkosher or sea salt
1/4teaspoonground black pepper
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.