- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 2 1/2 cups dip and chips
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 654
- Total Fat
- 25 g
- Saturated Fat
- 3 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 7 g
- Sugar
- 14 g
- Protein
- 16 g
- Cholesterol
- 1 mg
- Sodium
- 1042 mg
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.
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 2 1/2 cups dip and chips
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 654
- Total Fat
- 25 g
- Saturated Fat
- 3 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 7 g
- Sugar
- 14 g
- Protein
- 16 g
- Cholesterol
- 1 mg
- Sodium
- 1042 mg
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.
