Stuffed Iceberg Lettuce
|Iceberg lettuce head||1 Medium|
|Cream cheese||6 Ounce (At Room Temperature, 4 Sticks, Two 3 Ounce Each Packages)|
|Crumbled blue cheese||1⁄3 Cup (5.33 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Minced green pepper||2 Tablespoon|
|Minced onion||2 Tablespoon|
|Chopped chives||2 Tablespoon|
|Finely chopped walnuts||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
Core the lettuce and carefully hollow out the center leaving a shell about 1 inch thick.
Wash and drain the lettuce thoroughly and dry on paper towels.
Beat together the cream cheese, blue cheese and mayonnaise until smooth.
Beat in the green pepper, onion, chives, walnuts, Worcestershire sauce and the Tabasco.
Fill the lettuce shell with the mixture.
Wrap the lettuce first in wet paper towels and then in foil; tie it with string to keep it in shape.
Chill for 2 hours or more.