Endiving

Ive been pretty remiss in my healthy eating for the past couple weeks and its finally starting to catch up with me. Fried chicken (Twice!), fried eggplant, fried okra—you get the picture. So how about a mid week clean-up and a totally fresh snack? I won’t claim it to be low-cal, but it certainly isn’t chock full of fried. I recently got 2 pods of endive at Food Lion for $1.20 which prompted me to do the isle dash dance to the back for more. I love the peppery crunch of the leaf compared to the soft texture of a dip. These little spoons can be filled with anything from chicken and egg salad to cranberry balsamic gorgonzola! So here’s to a halfway healthy snack. One day at a time folks.

Pimento Cheese on Endive
1 Cup Sharp Cheddar
1 Cup Vermont White Cheddar
1 4 oz jar chopped pimentos, drained
5 Scallions, very thinly sliced, white and light green parts
Cayenne to taste, about 1/8 teaspoon
1/2 cup real Mayonnaise
Endive leaves, ends removed

STIR together the cheddar cheeses, pimentos, scallions and cayenne.

STIR in the mayonnaise a little at a time, until the spread reaches your desired consistency. Refrigerate for 2 hours to let the flavor develop.

REMOVE woody stalk ends from endive and separate leaves carefully.

SPOON chilled pimento cheese onto the leaves and ASSEMBLE for eating!