ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Endive "Chips" with Blue Cheese Dip and Bacon Dust

Photo: Iain Bagwell; Styling: Randy Mon
Total time 15 mins
Yield Serves 10
Endive leaves, being naturally scooped and crunchy, make a refreshing alternative to potato chips.


  • 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 Information

  • calories 31
  • caloriesfromfat 65 %
  • protein 1.8 g
  • fat 2.1 g
  • satfat 1.3 g
  • carbohydrate 1 g
  • fiber 0.6 g
  • sodium 83 mg
  • cholesterol 5.6 mg

How to Make It

  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.

  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.

  3. Note: Nutritional analysis is per serving.