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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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


  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.