This recipe for an onion, anchovy and olive dip served with toasted pita wedges is a knockoff of a French classic, Pissaladiere, a Nicoise-style caramelized onion tart.
Recipe courtesy of Rachael Ray
Pita-sa-la-dip
Total:
30 min
Active:
10 min
Yield:
2 1/2 cups dip and chips
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
2 1/2 cups dip and chips
Level:
Easy

Ingredients

Directions

Preheat oven to 500 degrees F.

Toss onions with extra-virgin olive oil, thyme, salt and pepper. Combine with anchovies and roast 20 minutes, turning once. Transfer onions to a processor.

Process the onions with olives and cheese until smooth. Adjust seasonings and transfer mixture to a bowl and garnish with lots of chopped chives. Surround dip with pita chips.

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