GETTING READY

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.

MAKING

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.

SERVING

12 Serve chilled.