I would grate all into the bowl of the food processor, then mix with say 3 8 oz blocks of cream cheese, add some garilic powder ( halt a teaspoonful or more), a tablespoon of worchestershire, a couple of Tablespoons of dry parsley...perhaps some hot sauce....maybe a jag of sherry, mix, divide into 4 or 5 parts, roll into chopped nuts....wrap well and freeze. Save as a hostess gift, or bring out at St pat's day.
thaw still wrapped in the refrigerator.

Super idea, lindac! The way I've been working on it, the Humboldt Fog isn't going to last the day. :-/

You can also throw them into any kind of custardy thing like a quiche or kugel.

I'm using the left over ricotta spinach dip for a frittata for dinner tonight with some added tomatoes. I know nothing of kugels, but perhaps it is time I learned. :-)

After making the endive cups with Caesar salad filling, I have several endives left. I think I'll try oven roasting a few and braising a few. Any words of wisdom on cooking endive?

Yeah...I don't like them! Chop them up and make a sort of Greek salad.
the thing with the Maytag blue is it will dominate other flavors and unless you freeze or use within a week, will turn everything blue!
Or you could grate all together and make a lovely creamy soup...I have a recipe, but it doesn't freeze well.

I've now learned I don't like raw endive. Way too bitter for me. That is why I'm hoping cooking them may mellow the flavor.

While, the cheese balls/logs sound delicious, and may be what I end up with, I'll have to save a bit of the Maytag to toss into salads through out the week.

Fromage fort was designed just for the leftover cheese problem!

http://www.foodandwine.com/recipes/fromage-fort