This recipe comes from either Bon Appetit or Gourmet magazine. I've had it so long I can't remember!! It makes a pretty presentation for a dinner party or it's just plain delicious at your family supper table.
Core the lettuce, wash, and set aside to drain well. Cream the cheese, milk and spices with an electric mixer. Stuff the core of the head of lettuce with the cheese mixture, wrap in plastic wrap and refrigerate, preferably overnight. To serve, cut in six wedges, lay on a salad plate, garnish with grape tomatoes, cuke slices, purple onion, etc. and drizzle with your favorite dressing.