This recipe comes from a Better Homes and Gardens Holiday magazine. It can be made up to 4 hours in advance.
Blue Cheese-Stuffed Endive
slightly adapted from Better Homes and Gardens
1 8 oz. tub regular or light cream cheese
1/2 cup (2 oz.) crumbled blue cheese
1/4 cup thinly sliced green onions or fresh chives
2 slices bacon, cooked until crisp, drained, and crumbled
2 tbsp. walnuts OR toasted hazelnuts
36 Belgian Endive leaves (about 3 heads)
1. In a medium bowl, stir together cream cheese, blue cheese, green onions, bacon and nuts.
2. Spoon 2 teaspoons of the mixture. into the cup of each Belgian endive leaf.
*To make ahead: prepare as directed in step 1. Cover and chill for up to 4 hours. Continue as directed in step 2.