PITA-SA-LA-DIP

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Pita-sa-la-dip image

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.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 2 1/2 cups dip and chips

Number Of Ingredients 9

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

Steps:

  • 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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