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Hot Pepper Jelly & Cream Cheese Stuffed Endive


Recipe by Anna Gill

Serves 4 to 8 as hors d’ oeuvres

8 ounces fat-free whipped cream cheese, room temperature
1 cup hot pepper jelly, preferably red
2 cloves garlic, pressed
¼ cup fresh cilantro, shredded
3 to 5 heads of endive (small stalks are best)

1. Place cream cheese, ½ cup of the jelly, garlic and the cilantro in a food processor. Process until smoothly blended.
2. Spoon mixture into individual endive cups. Top each cup with a dot of the remaining pepper jelly.

NOTE: Can also be served as a dip with crackers, or scooped onto rounds of crunchy cucumber.

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