• 340 ml cannellini beans (cooked)
  • 3 large onions, diced
  • 16 cloves garlic, whole, peeled
  • 1/4 lb (2 cups) arugula
  • 4 cups grated Ontario Asiago cheese (recommend Thornloe Asiago)
  • 3/4 cup. lemon juice
  • Drizzle balsamic vinegar
  • Drizzle olive oil
  • Sprinkle sea salt, to taste


  • In a roasting pan, coat peeled garlic cloves with a thin film of olive oil and dust with sea salt. Put the pan into a hot (450°F) oven. Once the garlic has turned light brown and is soft (15-20min), deglaze the roasting pan with half the lemon juice and set aside.
  • In another pan, coat chopped onions with a thin film of olive oil and dust with sea salt. Cook the onions over mid-to-high heat until they soften, render their sugars and turn brown (30 minutes). Turn down the heat, deglaze the pan with the remaining lemon juice, add the cooked beans and the roasted garlic.
  • Braise the ingredients until the juice almost evaporates (about 5 minutes), then turn off the heat, add the arugula and asiago and put a lid on the pan for a couple of minutes to wilt the greens and soften the cheese.
  • Transfer the contents of the pan to a food processor and blend until the mixture is smooth. 
  • Serve the warm bean dip atop a toasted flatbread which has been drizzled with balsamic vinegar.

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