Ham and Cheese Party Dip with California Endive

Contributor: Isabelle van den Berghe, Chef and Food Consultant

Isabelle van den Berghe is a 1986 graduate of the California Culinary Academy, where she specialized in Baking and Pastry. A resident of Sonoma County, she has worked in the Wine Country for years as a chef and food consultant. Isabelle has a special relationship with California Vegetable Specialties - she served as our Culinary Director until 2004. In addition, she is originally from Belgium, so endive has always been a part of her diet. Isabelle characterizes this quick and simple appetizer as a "tasty, zesty dip," and "an excellent way to introduce the endive experience to friends and guests." Thanks, Isabelle, for your ongoing support of California Vegetable Specialties and California Endive!

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Ingredients

• 12 ounces cream cheese
• 3 tablespoons chopped parsley
• 4 ounces smoked ham, diced
• ½ teaspoon grated orange zest
• 2 tablespoons fresh orange juice
• 2 apples, peeled and coarsely chopped
• ½ cup blue cheese (Point Reyes Original Blue, Stilton, or Gorgonzola), crumbled
• 4 California Endives, 2 red and 2 white, trimmed and separated into leaves
• Salt and pepper

Instructions

1. Using a food processor, whip together the cream cheese, 2 tablespoons of the parsley, the ham, orange zest, and orange juice.
2. Transfer the mixture to a bowl and fold in the apples and blue cheese crumbles. Season to taste with salt and pepper.
3. To assemble, mound the dip mixture in the center of a shallow serving platter and sprinkle with the remaining tablespoon of parsley.
4. Arrange the endive leaves in and around the dip mixture, alternating red and white leaves.

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