Smoky Black & Orange Dip with Toasted Bread

A bold mashup: creamy, smoky, nutty sauce duo with crunchy bread to scoop it up. Dinner, snack, hangover cure—it doesn’t care.

Ingredients (2 servings)

• 4 slices rustic bread (toasted)

• 1 tbsp olive oil (for toasting)

• 1 tbsp sesame seeds (black or white)

For the black sauce:

• 1 tbsp olive oil

• 1 garlic clove (minced)

• 1 tbsp soy sauce

• 1 tsp cocoa powder (yes, cocoa)

• ½ tsp chili powder

• 100 ml veggie stock

For the orange sauce:

• 1 tbsp olive oil

• 1 garlic clove (minced)

• 1 tbsp tahini (or peanut butter if you’re wild)

• ½ tsp smoked paprika

• 100 ml coconut milk

• Salt & pepper

Steps

1. Toast the bread like you’re making it crispy enough to scoop lava. Drizzle with olive oil. Done.

2. Black sauce: garlic in hot oil, quick stir. Add soy, cocoa, chili, veggie stock. Let it bubble until it thickens. Looks wrong, tastes right.

3. Orange sauce: garlic in oil, then tahini, paprika, coconut milk. Stir. Don’t panic when it looks weird—it comes together. Salt, pepper, taste.

4. Plate it: swipe one sauce left, one right. Sprinkle sesame seeds like you’re casually fancy.

5. Dunk bread in both. Double dip. Zero regrets.

Grocery list

• Rustic bread (bag/loaf)

• Cocoa powder

• Tahini or peanut butter

• Coconut milk (small can)

• Veggie stock (cube or carton)

• Sesame seeds

At home already (probably):

• Garlic

• Soy sauce

• Olive oil

• Chili powder

• Smoked paprika

• Salt & pepper

Quick tips

• Make it vegan: already vegan, baby.

• Add protein: grilled chicken or tofu cubes on top.

• Leftover sauce? Toss it with pasta tomorrow.

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