Bacon-Wrapped Belgian Endive & Creamy Mustard Dip (Chicorée Mit Senfdip)

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Bacon-Wrapped Belgian Endive with Creamy Mustard Dip (Chicorée Mit Senfdip)

Oma’s bacon-wrapped Belgian endive (Chicorée) with creamy mustard dip. My easy German twist for your next appetizer plate!

Ingredients:

For the Bacon-Wrapped Endive:

• 4 Belgian endives, halved lengthwise
• 8 thin slices of bacon
• 1 tablespoon (15 ml) olive oil
• Freshly ground black pepper
• Optional: ½ teaspoon (2.5 ml) balsamic vinegar and a pinch of sugar

For the Creamy Mustard Dip:

• 2 tablespoons (30 ml) German mustard (or 1 tbsp Dijon + 1 tbsp spicy brown mustard)
• ½ cup (120 ml) sour cream or crème fraîche
• 1 teaspoon (5 ml) honey (optional)
• ½ teaspoon (2.5 ml) apple cider vinegar or lemon juice
• Salt and black pepper to taste
• Optional: chopped fresh dill, parsley, or chives

Instructions:

Prepare the Endives:

1. Trim and halve the endives lengthwise, keeping the core intact to hold the leaves together.
2. Drizzle with olive oil and optional balsamic vinegar. Sprinkle with pepper and a pinch of sugar if desired.
3. Wrap each half snugly with a slice of bacon.

Cooking Methods:

1. Oven: Preheat to 400°F (200°C). Place endives cut-side down on a lined baking sheet. Bake for 20–25 minutes, flipping halfway through.
2. Air Fryer: Preheat to 375°F (190°C). Arrange endives in a single layer in the basket. Air fry for 10–12 minutes, flipping once.
3. Grill: Preheat to medium heat. Grill endives cut-side down for 4–5 minutes per side until bacon is crisp and endives are tender.

Prepare the Mustard Dip:

1. In a bowl, whisk together mustard, sour cream, honey, and vinegar.
2. Season with salt and pepper. Stir in herbs if using.
3. Chill for 15–30 minutes or serve immediately.

Notes/Hints:

• Serve the bacon-wrapped endives warm with the creamy mustard dip on the side. 
• This dish complements grilled meats and can also be a standout addition to a festive platter.

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Unless otherwise noted recipe, images and content © Just like Oma | justlikeoma.com 

Recipe updated on May 3, 2025