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.

Yield: Serves 10
Recipe from Sunset

More From Sunset

Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 31
  • Calories from fat: 65%
  • Protein: 1.8g
  • Fat: 2.1g
  • Saturated fat: 1.3g
  • Carbohydrate: 1g
  • Fiber: 0.6g
  • Sodium: 83mg
  • Cholesterol: 5.6mg


  • 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)


  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.
  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.
  3. Note: Nutritional analysis is per serving.
My Notes

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

Add Note

Endive "Chips" with Blue Cheese Dip and Bacon Dust Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy