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Anchovy-Olive Cream Endive Cups

1 serving · 4.3 g net carbs

4.3g Net carbs 17.9g Fat 7.7g Protein 214.1 kcal

4.3g Net carbs · 17.9g Fat · 7.7g Protein · 214.1 kcal

Anchovy-Olive Cream Endive Cups

4.3 g net carbs  ·  13 min  ·  easy

P 7.7 g  ·  F 17.9 g  ·  214.1 kcal

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13 min
easy

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

1 serving  ·  prep 10 min  ·  cook 3 min  ·  total 13 min  ·  difficulty easy

No-cook assembly combines cream cheese, anchovies and black olives into a whipped savory spread, brightened with lemon juice. Almonds are toasted in a dry skillet and sprinkled over endive leaves to add contrast in texture. Chives and black pepper are folded into the filling to add fresh herbal lift and a peppery edge. The finished item is a hand-held cluster of endive cups with a dense spoonable filling and a crunchy almond finish.

Ingredients

  • endive60 g
    Endive, Raw
  • cream cheese30 g
    Cream cheese, Regular, plain
  • anchovies12 g
    Anchovies, Canned in olive oil, with salt, drained
  • black olives20 g
    Olives, Black
  • almonds8 g
    Almonds, Unsalted
  • lemon juice5 ml
    Lemon juice, Raw
  • chives3 g
    Chives, Raw
  • black pepper1 g
    Spices, Pepper, black
  • salt1 g
    Salt, Table

Equipment

  • 12-inch skillet

Method

  1. Toast the almonds: heat a dry 12-inch skillet over medium heat, add the almonds, and toast while stirring or shaking the pan for 2 to 3 minutes until fragrant and lightly browned; transfer almonds to a plate to cool.
  2. Prepare produce and tins: separate the endive into individual leaves and pat dry. Finely chop the chives and roughly chop the black olives and anchovies so they blend easily.
  3. Soften cream cheese: let the cream cheese sit at room temperature for 10 to 15 minutes to soften for easier whipping.
  4. Make the filling: in a small bowl combine softened cream cheese, chopped anchovies, chopped black olives, chives, lemon juice, salt and black pepper. Whip with a fork for 1 to 2 minutes until smooth and evenly combined.
  5. Assemble the cups: arrange the endive leaves on a small plate, spoon the whipped filling into each leaf (use all filling across the leaves), and sprinkle the toasted almonds over the top. Serve immediately.
Toast the almonds: heat a dry 12-inch skillet over medium heat, add the almonds, and toast while stirring or shaking the pan for 2 to 3 minutes until fragrant and lightly browned; transfer almonds to a plate to cool.

Tips

Pro tip

  • Toast almonds over medium heat and shake or stir constantly; they can go from toasted to bitter in under 30 seconds.
  • If cream cheese is firm, let it sit at room temperature for 10 to 15 minutes or warm 10 seconds in a microwave to make whipping easier.
  • Dry endive leaves well to keep them crisp when assembled.

Frequently asked questions

What can I use instead of almonds for the crunch?
Use pumpkin seeds as a direct substitute. Pumpkin seeds toast quickly in the same skillet and keep the snack no-cook while offering a similar crunchy contrast but a slightly different nutty flavor.
Can I replace the anchovies if I don't like them?
Yes. Capers can replace anchovies for a briny, no-cook alternative that preserves the salty-umami profile, while bacon will give a smoky, cooked character but requires frying and changes the texture of the filling.
My filling is too stiff to spoon easily, what should I do?
Thin it by stirring in a small extra amount of lemon juice (add 1 to 5 ml) or let the mixture sit at room temperature for a few minutes; this loosens the cream cheese and makes the filling more spreadable without changing flavors significantly.
The endive leaves wilt after assembly, how do I keep them crisp?
Pat leaves completely dry before assembling and keep them chilled until just before serving; assemble immediately prior to eating so the filling's moisture has less time to soften the leaves.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

4.3g Net carbs 14% 60% 26%
Net carbs Fat Protein
4.3 gNet carbs
7.7 gProtein
17.9 gFat
3.4 gFiber
214.1Calories

Electrolytes

Na1307 mgSodium
K346 mgPotassium
Mg65 mgMagnesium

Minerals

Calcium
135 mg
Iron
2.52 mg
Magnesium
65 mg
Phosphorus
117 mg
Potassium
346 mg
Zinc
1.29 mg
Copper
0.244 mg
Selenium
8.9 µg

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
1.52 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

140.2 g per serving

12 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026 · updated 8 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.