A few weeks ago, I met up a friend at My Big Fat Greek Restaurant.  As the name suggests, it’s a traditional Greek diner like place that offers big portions, good food, and an open friendly atmosphere.  As great as all of these attributes are, the best part of my meal was the complimentary bean dip served alongside the soft warm bread.  It was so good that I asked the waitress for the recipe.  Unfortunately, she didn’t divulge it ingredient by ingredient.  However, she did mention that it contained navy beans, garlic, and rosemary.  Good enough for me!

Fast forward to last week when I made Caitlin’s Zucchini Cornbread Quiche.  It sounded like something that would go well with my own rendition of MBFG’s bean dip.  So, after placing the quiche in the oven to bake, I got to work on the bean dip.  And to be quite honest, this was one of those things that just came together – a little bit of this and a little bit of that. 

In our house, the proof to how good something is directly correlates to how long it lasts.  This dip lasted two days.  So yeah, you could say it was pretty tasty! 

Rosemary Navy Bean Dip

1 can navy beans, rinsed
2 tablespoons olive oil
1 tablespoon water
1 tablespoon lemon juice
3-4 cloves of garlic, roughly chopped
1 teaspoon dried rosemary
salt and pepper to taste

Blend all of the ingredients together until smooth and creamy.  Enjoy!

Happy Monday!  Make it a good one.