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Blossom-Shaped Seafood Dip
From the "California Heartland” cookbook featuring recipes from the staff and friends of KVIE’s regional public television series “California Heartland."

Elegant and easy. The endive we’re using isn’t curly endive, a kind of lettuce, but the cone-shaped Belgian endive which is propagated from chicory rootstock.

½ small onion, minced
½ cup celery, finely chopped
1 ½ cups cooked crab, shrimp, or lobster
8 oz. Cream cheese, softened
1 tbs. Horseradish
2 tbs. Mayonnaise
6 small heads of Belgian endive

Blend all ingredients except endive in a food processor. Form into ball and chill. Place individual endive leaves into the dip, starting at the bottom and working your way around to the top to create a blossom effect. Finally, use the endive leaves to scoop the dip.