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.
Note: Nutritional analysis is per serving.