Name: Endive Spears with Smoked Salmon, Horseradish Cream, and Dill
Prep time: 30 minutes
Total time: 30 minutes
Yield: Makes 24 Servings
Ingredients: 6 ounces Philadelphia-brand cream cheese (3/4 of 1 eight-ounce package), room temperature; 2 1/2 tablespoons drained capers; 2 1/2 tablespoons chopped fresh dill plus sprigs (for garnish); 3 1/2 teaspoons fresh lemon juice; 2 1/2 teaspoons finely grated lemon peel; 2 1/2 teaspoons prepared white horseradish; 24 Belgian endive spears; Minced red onion; 4 ounces sliced smoked salmon; 2 tablespoons Sliced radishes (for garnish; optional)

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