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Prep Time
15 Mins
Chill Time
24 Hours
Yield
Makes 15 appetizer servings
Photo: Jennifer Davick; Styling: Melanie Clarke

How to Make It

Step 1

Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.

Step 2

Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.

Step 3

*2 1/4 tsp. finely chopped pickled jalapeño peppers may be substituted.

Step 4

Note: For testing purposes only, we used Bush's Blackeye Peas.

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