Photo: Iain Bagwell; Styling: Randy Mon Photo by: Photo: Iain Bagwell; Styling: Randy Mon

Endive "Chips" with Blue Cheese Dip and Bacon Dust

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

Sunset DECEMBER 2011

  • Yield: Serves 10
  • Total:15 Minutes


  • 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. 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.

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

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Endive "Chips" with Blue Cheese Dip and Bacon Dust recipe