Ingredients
1
container (8 oz) chives-and-onion cream cheese spread
1
package (4.5 oz) smoked salmon, skin removed, finely chopped
2
tablespoons mayonnaise
1/8
teaspoon hot pepper sauce
24
leaves Belgian endive (2 to 3 heads)
Chopped fresh chives, if desired
Preparation
In medium bowl, mix all ingredients except endive and chives until well blended. Spoon or pipe scant tablespoon mixture into each endive leaf.
Serve immediately, or cover and refrigerate until serving time. Just before serving, sprinkle with chives.
