Endive Leaves with Green Goddess Cream

Courtesy Sally Cameron, (A food Centric Life)

Ingredients 8 ounces (216 grams)  low fat cream cheese
1 tablespoon (13 grams) finely chopped shallot
1/4 cup light sour cream
1/4 cup reduced fat Vegenaise (or low fat mayonnaise)
Zest from one small lemon
1 tablespoon lemon juice
2 tablespoons (10 grams) fresh chopped tarragon
2 tablespoons (10 grams) fresh chopped dill (plus extra for garnish if desired)
2 tablespoons (10 grams) fresh chopped Italian parsley
1 tablespoon finely chopped chives
1/2 teaspoon anchovy paste, add more if desired (optional, but provides a depth of flavor)
1/2 teaspoon kosher or sea salt
1/4 teaspoon ground black pepper
4-6 heads Belgian endive, white or green tipped

Directions

1) In a medium bowl, mix all ingredients together until smooth with a wire whisk, silicone spatula or large spoon. Refrigerate until needed. Taste and adjust to your preferences.  It’s best made a few hours or a day ahead as the flavors have time to meld and delveop.

2) When well chilled, place filling into a piping bag with a star or French tip. Trim the stem end of the endive leaves and carefully peel the leaves off of the base of the head so you have individual leaves. Place on a platter and fill from the piping bag.

Alternatively, spoon the filing into a small bowl or ramekin and serve the endive leaves and crackers around it for guests to help themselves