Cheese-Stuffed Endive and Snow Peas

Ingredients:

1 8-ounce container Kraft Light Philadelphia Brand Cream Cheese
One 4 1/2-ounce can tiny shrimp, rinsed and drained
1 Shallot, chopped
1 tablespoon fresh dill, or 1/2 teaspoon dillweed
1 tablespoon fresh chives, chopped, or 1 teaspooon dried chives
1 teaspoon lemon juice
Several drops bottled hot pepper sauce
3 heads Belgian Endive
1 8-ounce package Snow Peas or Purple Snow Peas
Alfalfa sprouts (for garnish)
Smoked salmon, julienne-sliced (for garnish)
Additional tiny shrimp (for garnish)

Steps:

In food processor or blender container, place cream cheese, shrimp, shallot, dill, chives, lemon juice and hot pepper sauce. Cover and process until smooth. Chill 2 hours.

Trim 1/2-inch off bottoms of endive; separate into leaves. If necessary, trim a thin slice off underside of ribbing so leaves will sit up on serving plate. String snow peas; cut a slit through top seam of peas so they can be filled. Fit pastry bag with star tube; fill with shrimp mixture. Pipe into leaves and pea pods. Garnish each with alfalfa sprouts, thin slivers of smoked salmon, or tiny shrimp.

Source: Frieda’s Inc.