Endive “Chips” with Blue Cheese Dip and Bacon Dust
Photo: Iain Bagwell; Styling: Randy Mon
Endive leaves, being naturally scooped and crunchy, make a refreshing alternative to potato chips.
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)
Directions
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.
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