Get ready for the holidays with this easy vegan appetizer!
PrintEndive Spears with Dill Cream Cheese
- Yield: 24 1x
Description
This gluten free appetizer can be made vegan. See suggestions below.
Ingredients
Scale
- 5 oz. Cream cheese, softened or GO Veggie! Vegan Cream Cheese, softened
- 3 Tbsp. milk, use almond milk to make vegan
- 2 tsp. olive oil
- ¼ cup fresh dill, finely chopped
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 2 heads endive, leaves separated
- 1 cup finely ground crackers, use gluten-free vegan crackers to accommodate more guests
Instructions
- In a small bowl, combine cream cheese, almond milk, oil, dill, sea salt and pepper until smooth.
- Break apart the endive leaves from the head and lay flat on a serving platter. Transfer cheese mixture onto endive leave. Sprinkle ground crackers atop the cream cheese mixture on each leaf.
- Serve chilled.
- Category: Appetizer
Frequently Asked Questions
Can I substitute the dill in the cream cheese if I don’t have fresh dill?
Yes, you can use dried dill instead; just use about one-third of the amount called for in the recipe, as dried herbs are more concentrated.
What type of cream cheese should I use for the dill cream cheese mixture?
You can use regular cream cheese for a rich flavor, or opt for a vegan cream cheese if you want to keep this appetizer entirely plant-based.
How should I prepare the endive for serving?
Carefully separate the endive leaves, rinse them under cold water, and pat them dry before filling them with the dill cream cheese mixture.
What is the orange stuff on the Endive Spears with Dill Cream? I looked carefully through the ingredients list & couldn’t find anything to explain the substance. Is it chili oil? Roe? Paprika?
Then, I thought, OMG, it’s some kind of vegan thing?
Hi Linda,
I do believe they are the crumbled cracker crumbs for a delicious crunch. Happy cooking!