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
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 2 1/2 cups dip and chips
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.
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