Charred Red Onion Dip

We added some sweetness to this savoury appetizer dip by charring the onions first. Serve with flatbread or veggie sticks.

Yield: Makes 2 1/2 cups

Charred Red Onion Dip


  • 1 medium red onion, trimmed
  • 1/4 cup balsamic vinegar
  • 1 tbsp chopped fresh rosemary
  • 2 tsp freshly ground pepper
  • 1 can (19 oz/540 mL) white kidney beans, rinsed and drained
  • 1/2 cup extra-virgin olive oil
  • 3 cloves garlic
  • 2 tsp salt
  • Flat bread or vegetable sticks*


  1. Preheat natural gas barbecue on high heat for 10 – 15 minutes.
  2. Slice onion into 1/2 inch rounds, keeping the onion rings together.
  3. Grill onion rounds until browned, about 7 – 8 minutes per side. Centres may be slightly raw. Remove from grill and allow to cool for 5 minutes. When cool enough to handle, roughly chop onion.
  4. Combine chopped onion, balsamic vinegar, rosemary and pepper in a small bowl. Let stand for 5 minutes.
  5. Add beans, oil, garlic and salt to a food processor and process until smooth. Add onion mixture; pulse to combine. Serve with flatbread or veggies.
Nutritional analysis per 2 tbsp serving:


74 calories, 5.5 g fat, 1.5 g protein, 5.1 g carbohydrate, 1.2 g fibre, 249 mg sodium

*Ingredient not included in nutritional analysis