We planted a lot of escarole this year, and have spent much time over the past few weeks looking for interesting and delicious recipes to use it in. Here's one that we invented--it's really simple, and our favorite so far.

Escarole Asiago Dip
1 head escarole
3/4 c. grated asiago cheese
1/2 c. mayonaise
2-3 cloves garlic

Clean and chop escarole and blanch for 4 minutes in salted water. Squeeze out water. Put in food processor with rest of ingredients. Blend until smooth. Serve with organic blue corn chips.

If you serve it immediately after blending, the dip is still warm from the blanched escarole. Delicious! If you've got a good recipe for escarole let us know -- there's still plenty in the garden.