1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.
2. Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.
*2 1/4 tsp. finely chopped pickled jalapeño peppers may be substituted.
Note: For testing purposes only, we used Bush's Blackeye Peas.