Preheat oven to 375ºF. In a medium skillet, saute leek and shallots in hot oil for 4 minutes or until very soft. Ad Herbs de Provence and cook an addtional 30 seconds.
Add the next eight ingredients to the skillet, and cook and stir over medium heat until ingredients are well incorporated and dip is hot.
Serve warm with pita chips. Makes 4 cups.Baked Alouette Dip: Preheat oven to 350ºF. Prepare dip through Step 2, then transfer dip to a 1-qt. casserole dish and bake for 20 minutes or until buddy and browned at the edges. Serve hot with pita chips.Make ahead: Cook dip and refrigerate up to one day ahead. Reheat in a saucepan over medium-low heat until hot.