Servings: 60

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Cheese-Stuffed Endive and Snow Peas


1 8-ounce container Kraft Light Philadelphia Brand Cream Cheese
One 4 1/2-ounce can tiny shrimp, rinsed and drained
1 Shallot, chopped
1 tablespoon fresh dill, or 1/2 teaspoon dillweed
1 tablespoon fresh chives, chopped, or 1 teaspooon dried chives
1 teaspoon lemon juice
Several drops bottled hot pepper sauce
3 heads Belgian Endive
1 8-ounce package Snow Peas or Purple Snow Peas
Alfalfa sprouts (for garnish)
Smoked salmon, julienne-sliced (for garnish)
Additional tiny shrimp (for garnish)


In food processor or blender container, place cream cheese, shrimp, shallot, dill, chives, lemon juice and hot pepper sauce. Cover and process until smooth. Chill 2 hours.

Trim 1/2-inch off bottoms of endive; separate into leaves. If necessary, trim a thin slice off underside of ribbing so leaves will sit up on serving plate. String snow peas; cut a slit through top seam of peas so they can be filled. Fit pastry bag with star tube; fill with shrimp mixture. Pipe into leaves and pea pods. Garnish each with alfalfa sprouts, thin slivers of smoked salmon, or tiny shrimp.

Source: Frieda’s Inc.