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Endive “Chips” with Blue Cheese Dip and Bacon Dust





Yields
Serves 10



Total Time
15 mins

Endive leaves, being naturally scooped and crunchy, make a refreshing alternative to potato chips.

su-Endive “Chips” with Blue Cheese Dip and Bacon Dust




Photo: Iain Bagwell; Styling: Randy Mon
 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)
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 31Calories from Fat 65
% Daily Value *
Total Fat 2.1g4%

Saturated Fat 1.3g7%
Cholesterol 5.6mg2%
Sodium 83mg4%
Total Carbohydrate 1g1%

Dietary Fiber 0.6g3%
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.