Who loves a good love story?
Because this is one of the best.
I mean, yeah, I’m totally biased because it’s mine, but stick with me, people. You’re gonna love it :)
I met Mark during the spring semester of my junior year of college. We immediately hit-it-off due to our love of wine, Modern Family, tea, and salsa. We cooked together, we drank together, we went out to eat together. We were pretty much inseparable from the moment we met.
Because we were so close, rumors quickly spread about our relationship status. Although people often asked what was going on between the two of us, we both always responded with a simple, “We’re just friends.”
But, of course, I quickly started to fall for him. I mean, can ya blame me? ;) While those times we went out to eat definitely were not “dates,” I noticed that I started to kinda hope they were.
Fast forward a year, and I found out that he felt the exact same way. :)
So we started dating. And it has been incredible. Every.Single.Day.
A couple months into our relationship, we realized that we had never gone out on a true date. There had been so many times that we had been all dressed up at a candle-lit dinner with one another; however, that was before we had actually admitted that we were “into” each other.
So months after becoming “boyfriend and girlfriend,” months after we had started dining out together in the first place, and heck, months after moving in together, we decided to go on our very first date, all dressed up and by candlelight.
And where better to go than one of our favorite restaurants in Pittsburgh?
Kaya [insert heart-eyed emoji here]. Remember this name if you’re ever in Pittsburgh. I’m convinced that it’s the very best restaurant in the ‘burgh. Kaya’s menu is made up of ridiculously delicious Caribbean food like seasonal vegetable paella and avocado bahn mi tacos. The chefs there pay so much attention to the perfect balance of flavors and spices. I’m obsessed with this restaurant.
When Mark and I got there on our first real date, we immediately decided to split their famous Yucatan Black Bean Dip that’s served with their spicy homemade Kaya Chips. It’s smoky and a little spicy. It’s creamy. It’s so dang flavorful. It’s literally our favorite appetizer in the entire world.
We devoured it. And I immediately knew what I had to do…
…I created a copy-cat recipe of Kaya’s smoky black bean dip for ya’ll today! Cannnn you feeeeellll the loooooveeeee toniiiighttt?!
Share it with a loved one, share it with your tailgating friends, or keep it all to yourself. This “Dip of Love” is about to become your newest and most delicious obsession.
7 ingredients. That’s all you’ll need to create this piping-hot bowl of incredibleness. Let’s get started.
I found the recipe for Kaya’s version and noticed that the base of the dip was actually made from an impressive amount of mayonnaise. Yeah, we’re skipping that today. But I promise that you’re not going to miss it because we’re substituting hummus in its place! I love hummus, and I especially love it in this Smoky Black Bean Dip because the garlic, lemon, and olive oil flavors in the hummus mimic the flavors of the mayo so well. It’s totally a natural swap, and it just works. Add some black beans to the party, and we’re half-way to feastin’ time.
Next, the “smoky” part of the equation. Chipotles in adobo and chili powder give this dip a nice heat that’s not too overwhelming. Rather than adding a bright, smack ya in the mouth heat to this mix like buffalo sauce would, the heat here is deep and rich and warms you from the inside-out. Add some parmesan cheese to the mix for some salty goodness, and it adds just the right flavors to make you come back for more and more. Addictive, I tell ya. Totally addictive.
We have eaten this, and only this, for dinner on multiple occasions; however, it makes a great appetizer or side to just about any main meal you can think of! Tacos! Burrito Bowls! Lentil Pecan Taco Meat! Just do it. Do it all.
While this Smoky Black Bean Dip is first date material, Mark and I have been making it at least once a week to celebrate pretty much anything. Anniversary? Smoky Black Bean Dip. Date night? Smoky Black Bean Dip. Sunny day? Smoky Black Bean Dip. Friday? Smoky Black Bean Dip.
Do yourself a favor and try this stuff now. Who knows what magical love powers it may have in your life. ;)Print
Addictive Smoky Black Bean Dip
- 1/2 container plain hummus
- 1 14.5-oz can black beans, drained and rinsed
- 3 chipotle peppers in adobo
- 1+ Tbsp. adobo sauce
- 1/2 tsp. chili powder
- 1/3 cup finely shredded parmesan cheese (vegans can try nutritional yeast here!), plus more for topping
- pinch salt
- Preheat the oven to 425 degrees F.
- Combine hummus, 2/3 of the black beans, chipotle peppers, adobo sauce, chili powder, cheese, and salt, and blend in a food processor until mostly smooth. You may need to stop the processor and scrape down the sides.
- Scoop mixture into a bowl, and mix in the remaining black beans.
- Scoop mixture into a 6-oz. baking ramekin. Smooth out the top and top with additional cheese if desired.
- Place ramekin in the oven and bake for 20-25 minutes, or until mixture is hot. The top will try out a bit, but the middle will be nice and creamy and delicious. The top is actually my favorite part.
- Serve with veggies, corn chips, or spoons, and watch as your crush falls in love with you. ;)
This recipe was inspired by Kaya’s Yucatan Black Bean Dip!
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