- Cook Time
- Prep Time
- 2 cups pumpernickel bread cubes
- 1 tablespoon extra-virgin olive oil
- 1 10 ounce package frozen spinach, thawed and squeezed dry
- 3 scallions, chopped
- 1 cup mayonnaise
- 1 cup sour cream
- Salt and pepper
- 6 heads endive, leaves separated
Using a food processor, grind the bread into coarse crumbs. In a small nonstick skillet, toast the crumbs with the olive oil over medium-low heat, stirring often, for about 5 minutes. Let cool.
In the food processor, pulse the spinach, scallions, mayonnaise and sour cream until almost smooth; season with salt and pepper.
To serve, spoon the spinach mixture onto the endive spears and top with the toasted breadcrumbs.