Pita-Sa-La-Dip Recipe - Cooking Index
This recipe for a onion, anchovy and olive dip served with toasted pita wedges is a knock-off of a French classic, Pissaladiere, a Nicoise-style caramelized onion tart.
Courses: Dips and Spreads, Starters and appetizers2 | Sweet onions - coarsely chopped (large) | |
2 tablespoons | 30ml | Extra-virgin olive oil - (to 3) |
1 teaspoon | 5ml | Ground thyme or poultry seasoning |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1 | Tin flat fillets anchovies - drained, chopped | |
1/2 cup | 73g / 2.6oz | Chopped pitted black olives |
10 oz | 284g | Garlic and herb cheese - (two 5-oz tubs) |
= (Boursin recommended) | ||
Chopped fresh chopped chives - for garnish | ||
2 | Bags store-bought pita chips - any brand or flavor |
Preheat oven to 500 degrees.
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.
This recipe yields 2 1/2 cups dip and chips.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E51) - from the TV FOOD NETWORK
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