2 strip of bacon (2 oz.)
1/4 cup Greek yogurt
1/4 cup crumbled gorgonzola cheese
1 teaspoon fresh rosemary, chopped
1/4 teaspoon pepper
Chop bacon and cook 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; put in serving bowl. In another bowl, mix yogurt, gorgonzola cheese, 1/2 teaspoon rosemary and pepper. Sprinkle with an additional 1/2 teaspoon chopped rosemary. Pile endive leaves in a wide bowl; serve with dip and bacon dust.
bacon recipe courtesy of: "Retro Punch Party," Sunset, December 2011, page 75