Sometimes some of the simplest constructions can end up making the biggest statement. This dip was inspired when dreaming up ways to incorporate food items from my part-time job into dishes for serving at our gift registry events. My first thought is to make sure it tastes good, second that it doesn’t actually take too much time to prepare and finally, that it looks amazing in presentation. In looking through the pictures, I say I achieved one, two and three with this quick dip.
Obviously, you can serve with just the dip in a bowl and crackers as well, but if you wish to impress, this is a great way to go.
- 1 jar (8.4 oz) Meyer Lemon & Picholine Olive Tapenade (or other pre-made Olive Tapenade)
- 2 – 8 oz packages cream cheese
- 3 tsp sugar
- 3 lbs Belgium Endive lettuce, either green or red ~or~ crackers
- Let cream cheese come to room temperature.
- Separate all of the individual endive leaves from each stalk and rinse in cold water to clean. Dry and store in fridge until needed.
- Combine cream cheese, jar of tapenade and sugar and stir till fully combined.
- Place in fridge for at least an hour before serving to allows all the flavors to come together.
- To serve, arrange Endive leaves on a platter, fill a pastry bag with the dip and pipe 1+ tsp of the dip on each Endive leaf. You can re-refrigerate at this point until guests arrive.