Ingredients:
8 Endives
1 8 oz cream cheese, room temperature
¼ cup (4 oz) sour cream½ cup smoked salmon, minced
1 Tbsp. lime juice1 Tbsp. onion, minced finely
3 Tbsp. fresh dill, chopped
Method:
1. Rinse endive with cold water, drain and wrap with paper towels and keep in refrigerator.
1. Rinse endive with cold water, drain and wrap with paper towels and keep in refrigerator.
2. In a bowl combine cream cheese, sour cream, salmon, lime juice, and onions. Beat until with an electic mixer until well blended and fuffly. Mix in dill. Cover and refrigerator (can be made a day ahead)
3.To serve, place spread on a tray. Break endive spears from core of each head. Surround bowl with endive spears, tips pointing outward.
