Endive "Chips" with Blue Cheese Dip and Bacon Dust

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

Yield:

Serves 10

Recipe from

Sunset

Recipe Time

Total: 15 Minutes

Nutritional 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

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)

Preparation

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.

Note:

December 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note