2 sm. heads Belgian endive
1/2 c. whipped cream cheese, softened
1 (2 oz.) pkg. blue cheese, crumbled
1/2 tsp. dried whole dillweed
Few drops milk
Pimento strips

Peel leaves from core of endive. Wash leaves and pat dry with paper towels. Place in refrigerator until ready to assemble.

Combine cream cheese, blue cheese and dillweed; stir with fork until blended. Stir a few drops of milk into cheese mixture if necessary to make icing consistency. Put mixture into decorator bag and pipe cheese down spine of each endive leaf (about 1 teaspoon). Top with pimento strips. Refrigerate until ready to serve. Makes 1 1/2 dozen.