Endive “Chips” with Blue Cheese Dip and Bacon Dust

su-Endive “Chips” with Blue Cheese Dip and Bacon Dust
Photo: Iain Bagwell; Styling: Randy Mon
Yields Serves 10 Total Time 15 mins
Endive leaves, being naturally scooped and crunchy, make a refreshing alternative to potato chips.

Ingredients

 2 strips of thick bacon (2 oz.) chopped
 1/4 cup Greek-style yogurt
 1/4 cup crumbled gorgonzola cheese
 1 teaspoon chopped fresh rosemary, divided
 1/4 teaspoon black pepper
 20 leaves of endive (from about 3 heads)
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories31
% Daily Value *
Total Fat 2.1g3%
Saturated Fat 1.3g7%
Cholesterol 5.6mg2%
Sodium 83mg4%
Total Carbohydrate 1g1%
Dietary Fiber 0.6g3%
Protein 1.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

Cook bacon in a frying pan (not nonstick) over high heat until crisp, about 4 minutes. Drain on a paper towel. Pulse in a food processor to make fine crumbs and put in a serving bowl.

Step 2
2

Mix together yogurt, cheese, 1/2 tsp. rosemary, and pepper in another serving bowl. Sprinkle with remaining 1/2 tsp. rosemary. Pile endive leaves in a wide bowl and serve with dip and bacon dust.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 2 strips of thick bacon (2 oz.) chopped
 1/4 cup Greek-style yogurt
 1/4 cup crumbled gorgonzola cheese
 1 teaspoon chopped fresh rosemary, divided
 1/4 teaspoon black pepper
 20 leaves of endive (from about 3 heads)
Endive “Chips” with Blue Cheese Dip and Bacon Dust
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