Vegan French Onion Dip

Preheat oven to 350°F. Split pita rounds in half horizontally; cut each half into six wedges (24 wedges total). Place pita wedges on prepared baking sheet. Bake 10 to 12 minutes or until golden brown. Let cool. Meanwhile, in a large nonstick skillet cook onion and thyme, covered, over low 8 to 12 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Uncover and increase heat to medium-high. Cook 3 to 4 minutes or until well browned. Add 1 to 2 tablespoons water, stirring to remove any browned bits from bottom of skillet. Remove and discard thyme. Transfer onion to a bowl; let cool. In a blender combine the next five ingredients (through salt). Cover and blend until creamy. Transfer to bowl with onion. Add chives. Stir to combine. Season with hot sauce (if using). Cover and chill until ready to serve. Serve dip with pita chips and crudités. Prep-time: 10 MINUTES / Ready In: 50 MINUTES Makes 8-10 cups Serving size: 2 cups