|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|
|Milk||6 Drop (Few Drops)|
|Pimiento strips||2 Tablespoon|
1 Peel the leaves from core of endive.
2 Thoroughly wash the leaves.
3 Pat dry with paper towels.
4 In a plastic food storage bag, place the leaves and refrigerate.
5 In a bowl, combine cream cheese, blue cheese, and dillweed.
6 Using a fork, stir the mixture until blended.
7 To make cheese of piping consistency, blend a few drops of milk into cheese mixture, if necessary.
8 Into a decorating bag fitted with tip number 18, fill the cheese mixture.
9 Down inside spine of each endive leaf, pipe about 1 teaspoon cheese mixture
10 Top with a pimiento strip.
11 Refrigerate until ready to serve.
12 Serve chilled.