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

Show: 30 Minute Meals

Episode: Entertaining Maximizers

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Total:: 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.

My Private Notes

Name: Pita-sa-la-dip
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 1/2 cups dip and chips
Cuisine: european
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