Ingredients
2 heads Belgian endive leaves
2 cups cream cheese
4 green onions, finely chopped
1 tablespoon chopped chives
1 cup chopped pimiento-stuffed olives
1 small red bell pepper, finely chopped
1 tablespoon pepper sauce (Tabasco)
Preparation
In a medium bowl, beat the cream cheese. Stir in the onions, chives, olives and pepper sauce. Mix well.
Spoon the mixture onto the endive leaves and chill for an hour before serving.
Sprinkle with a little fresh lemon juice over the appetizers before serving.
