Charred Red Onion Dip

Ingredients

• 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*

Directions

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.