Recipe courtesy of Rachael Ray


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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.
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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 2 1/2 cups dip and chips
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  1. Preheat oven to 500 degrees F.
  2. 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.
  3. 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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