Navy beans and courgette dip

It’s been so green on my blog recently. I presented few recipes for dips and other spreads. However, I just couldn’t forbear myself from showing you this recipe for a new and a bit different dip. Different, because one of it’s main ingredients is raw courgette and also balsamic vinegar. Oh, I could fell in love with balsamic vinegar :).

But please, don’t think that I encourage you to eat sandwich for each breakfast. Of course, you can use this dip as a bread spread, but not only for that. Try it for lunch, for example with oat cake and  some delicious spring salad. Believe me, there are hundreds options for this dip.


  • 1 1/2 cup cooked navy beans or 1 can navy beans
  • 1/2 small courgette
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • few fresh basil leaves
  • 2 garlic cloves
  • salt and pepper

Wash the courgette and cut it into small cubes. Put all the ingredients in a tall container and mix everything using a blender until you get a smooth dip.

You can put on top some fresh sprouts or basil leaves.

Maybe you have some other ideas how you could use this dip?