Lori's Endive Spears

• 2 heads Belgian endive
• 4 ounces cream cheese (room temp)
• 1 12 tablespoons milk
• 4 ounces sun-dried tomatoes (in oil, drained, chopped)
• salt
• fresh cracked white pepper (to taste)
• 1 bunch watercress (torn)

1. Remove large outer leaves from endive.
2. There should be about 6-8 large ones.
3. Reserve core for another use.
4. Beat cream cheese until smooth.
5. Add milk, tomatoes, salt and pepper.
6. Stir in 3/4 of the watercress.
7. Fill leaves with mix.
8. Place remaining watercress on plates.
9. Top with endive spears.

endive, cream cheese, milk, tomatoes, salt, fresh cracked white pepper

Taken from www.food.com/recipe/loris-endive-spears-160466 (may not work)