|Belgian endive heads||2 Small|
|Whipped cream cheese||1⁄2 Cup (8 tbs), softened|
|Blue cheese||2 Ounce, crumbled (1 package)|
|Dried whole dill weed||1⁄2 Teaspoon|
Peel leaves from core of endive.
Wash leaves, and pat dry with paper towels.
Place in plastic food storage bag, and refrigerate Combine cream cheese, blue cheese, and dilweed; stir with a fork until blended.
Stir a few drops of milk into cheese mixture, if necessary, to make cheese a piping consistency.
Spoon cheese mixture into decorating bag fitted with tip number 18.
Pipe about 1 teaspoon cheese mixture down inside spine of each endive leaf.
Top with a pimiento strip.
Refrigerate until ready to serve.