Baked Pita Chips With Charred Three Onion Dip Food

PITA-SA-LA-DIP

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.

BOURBON ONION DIP

Steps:

• In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Saute the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup Maker's Mark to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.
• Using a food processor or blender, combine the ricotta, yogurt and remaining 1 tablespoon Maker's Mark, and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudite and chips.

PITA CHIPS

Steps:

• Preheat oven to 400 degrees.
• Cut each Pita bread into 8 triangles and place on lined baking sheet.
• In a small bowl, combine rest of ingredients.
• Brush each triangle with oil mixture.
• Bake for about 7 minutes or until light brown and crispy.
• Watch carefully, they burn easily.