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Pita-Sa-La-Dip

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 appetizers

Recipe Ingredients

2   Sweet onions - coarsely chopped (large)
2 tablespoons 30mlExtra-virgin olive oil - (to 3)
1 teaspoon 5mlGround thyme or poultry seasoning
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Tin flat fillets anchovies - drained, chopped
1/2 cup 73g / 2.6ozChopped pitted black olives
10 oz 284gGarlic 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

Recipe Instructions

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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