Pita-sa-la-dip

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.]

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
2 1/2 cups dip and chips
Level:
Easy

Ingredients
  • 2 large, sweet onions, coarsely chopped
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground thyme or poultry seasoning
  • Salt and pepper
  • 1 tin flat fillets anchovies, drained and chopped
  • 1/2 cup chopped pitted black olives -- your favorite variety
  • 10 ounces garlic and herb cheese (recommended: Boursin), 2 (5-ounce) containers
  • Chopped fresh chopped chives, for garnish
  • 2 bags store bought pita chips, available on snack aisle, any brand or flavor
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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