su-Endive “Chips” with Blue Cheese Dip and Bacon Dust
Photo: Iain Bagwell; Styling: Randy Mon
Yields Serves 10 Total Time 15 mins
Endive leaves, being naturally scooped and crunchy, make a refreshing alternative to potato chips.

How to Make It

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

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)

Directions

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

Endive “Chips” with Blue Cheese Dip and Bacon Dust
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