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