White kidney beans make the healthy base for this dip that holds in the great taste of grilled onions and hot peppers. Pack this up for a tasty dip on your next picnic.Photo by Michael Olson. Adapted from ‘Anna & Michael Olson Cook at Home’ (Whitecap Books), 2005
Charred Hot Pepper Dip
Preheat your grill on high (or once charcoal briquettes turn half white) and grill the whole jalapeno peppers, turning often, until the skin is charred, about 5 minutes. Place the peppers in a resealable bag and let them cool for 15 minutes.
While the peppers are cooling, peel and slice the sweet onion into circles ½ inch (1 cm) thick and grill until marked on both sides, about 8 minutes. Remove these from the grill and roughly chop. Slice the cooled jalapeno peppers to open them lengthwise, scrape out the seeds and roughly chop.
Using a food processor, purée peppers and onion with the kidney beans, olive oil, lime juice, garlic, coriander and lime zest and season to taste. The dip can be served chilled or at room temperature, but stored chilled until ready to serve.
To serve, arrange the dipping items of your choosing around a bowl of dip.