ENDIVE BOATS

2 small head Belgian endive
3/4 cup whipped cream cheese, softened
1/4 cup crumbled blue cheese
1/2 teaspoon whole dried dill weed
few drops of milk
pimiento strips

Peel leaves from core of endive. Wash leaves, and pat dry with paper towels. Place in a plastic food storage bag, and refrigerate.

Combine cream cheese, blue cheese, and dillweed; 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 large tip No. 4B.

Pipe about 1 teaspoon cheese mixture down inside spine of each endive leaf. Top with a pimiento strip. Refrigerate until ready to serve.

Makes about 1 1/2 dozen
Source: Southern Living Annual Recipes, Oxmoor House (1987)