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.

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