Meet a modern twist on creamed spinach dip: creamy, thanks to sour cream, salty, thanks to thick-cut bacon, and sweet, thanks to caramelized Belgian endive. A dash of lemon juice and some fresh chives brighten up the rich combination. It’s delicious served with fresh crudité or just plain potato chips. If you’re making ahead, the dip can be stored, tightly covered, in the refrigerator (though leave off the chives, which you’ll want to cut right before serving). Slice your crudité the day before as well, and store them in the refrigerator in a bowl of cold water.