Recipe: Lemony Charred Onion White Bean Dip

Paired with Full Beard Brewing’s Choice! New Zealand Pilsner

Lemony Charred Onion White Bean Dip. Jessie Scace photo

Ottawa-born and raised chef Jessie Scace has been working in hospitality and kitchens for ten years. This versatile Lemony Charred Onion White Bean Dip can be served as a snack with crudités and pita chips or as a topping on a burger or grilled vegetable sandwich. For Jessie, this fresh, summery dip is perfect for a picnic in the park or a backyard barbeque. This quick dish can be whipped up in less than twenty minutes, making it the perfect addition to any springtime activities. 

Pairing this dip with a light crisp pilsner will highlight the sweet caramel taste of the roasted garlic, while not overpowering the bite from the lemon juice. Choice!, from Full Beard Brewing in Timmins, is a delicate balance of Pilsner malt, German lager yeast and New Zealand hops Motueka, Rakua and Wai-iti. These hops provide a gentle flavouring of citrus and ripe fruits, that goes well with this golden beer’s clean aftertaste that sticks on your tongue. Together, this pairing was made for enjoying the nice weather, or as Full Beard Brewing says, this beer “is not just Choice! It’s Choice as!”  —Sabryna Ekstein

Chef Jessie Scace. Supplied photo


Serves 2 or 3 as a snack

• 3 tbsp olive oil, extra for drizzling

• 2 bunches scallions or green onions

• 4 cloves of garlic, unpeeled

• 1 can of navy beans, drained and rinsed

• juice from ½ lemon

• 1 tbsp lemon zest

• ¼ cup water

• 1 tbsp onion powder

• ½ cup chopped fresh dill

• salt and fresh pepper to taste


1. Preheat oven to 375°F.

2. Clean and trim the scallions. Transfer to a parchment-lined baking sheet. Add the unpeeled cloves of garlic. Drizzle with olive oil.

3. Roast for 15 minutes or until the edges of the scallions are brown. Remove scallions from the baking sheet leaving the garlic cloves. Turn off the oven and return the baking sheet with the garlic back to the hot oven. 

4. In a food processor, blend navy beans, lemon juice, zest, olive oil, water, and onion powder until smooth.

5. Remove garlic from the oven and peel cloves. Coarsely chop up the roasted garlic cloves, charred scallions, and dill. Add to the food processor and blend to combine.

6. Garnish with cracked pepper and extra herbs. Serve with a baguette and crudités. Great as a sandwich spread or as a dressing in a summer salad!

Choice! has a delicate balance of Pilsner malt, German lager yeast and New Zealand hops Motueka, Rakua and Wai-iti, which provide a gentle flavouring of citrus and ripe fruits. Supplied photo

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