1 (8-ounce) package cream cheese, softened
1 cup mayonnaise
1/4 cup Creole mustard
2 tablespoons prepared horseradish
1 1/2 pounds peeled and deveined small cooked shrimp
1/2 cup finely diced red bell pepper
1/4 cup chopped fresh chives
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 small endive heads, leaves divided
chopped fresh chives, diced red bell pepper
In a medium bowl, combine cream cheese, mayonnaise, mustard, and horseradish.
Finely chop one-third of shrimp. In a large bowl, combine whole and chopped shrimp, bell pepper, chives, salt, and pepper. Gently fold in cream cheese mixture. Cover and refrigerate at least 4 hours.
Spoon dip onto endive leaves. Garnish with chives and bell pepper, if desired.