Bean Dip w/ Black Beans & Swiss Cheese

The other day I made Stovetop Black Beans w/ Shallots & Garlic. I'd been craving summer foods and black beans is absolutely one of my go-to's. I oftentimes have fresh peppers in the garden and toss them into all sorts of Mexican and Latin American-inspired dishes. It's not quite that time of year yet! But I still wanted to make beans. Without the fresh produce that I ordinarily use. What's better than fresh peppers, though? Possibly nothing! But I am willing to make the case for cheese. So, I cracked into my winter cheese supply and mixed Greek yogurt and Swiss cheese into this Black Bean Dip.

I also just really wanted to make nachos. However, there have been cheese shortages lately. So, it was either blue cheese or Swiss cheese! And, as delicious as those cheeses might be? Sprinkled on top of nachos isn't quite what I was going for. After all, Swiss cheese is arguably better melted into a dip than simply sprinkled over tortilla chips. I may be wrong and have to eat my hat on that statement later. But, for now, I'm quite pleased with the bean dip, instead! Swiss cheese can also easily be substituted for cheddar or other semi-soft or semi-hard cheese.

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Variations of Black Bean Dip

I oftentimes find myself both cooking and ordering black beans. Not that I have nothing against pinto beans! I might make pinto beans next time. But black beans are a little bit hardier. This means that they take slightly longer to cook. But come with a more robust flavor profile. Most beans are entirely interchangeable in most recipes, though. And there are plenty of dishes that are absolutely delicious with beans that are also not just refried beans.

Slow Cooker Black Beans w/ Bananas & Thai Chilis

Stovetop Black Beans w/ Shallots & Garlic

Hummus w/ White Beans & Roasted Tomatoes

Dip w/ Black Beans & Swiss Cheese

This Bean Dip consists of black beans, garlic, shallots, olive oil, cumin, coriander, chili powder, bay leaves, Greek yogurt, and Swiss cheese.

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Prep Time 5

Cook Time 15

Total Time 20

Course Side Dish

Cuisine American

Servings 2 cups

Equipment

Saucepan w/ Lid
Stovetop

Ingredients

Black Beans

1 lbs. black beans (~2 lbs.)
6 cloves garlic minced
1 shallot minced
1 tbsp. olive oil
1 tbsp. cumin
1 tbsp. coriander
1 tbsp. chili powder
dash salt
dash pepper
6 bay leaves
6 c. water

Bean Dip

1 c. black beans
1 c. Greek yogurt
1 c. Swiss cheese grated

Instructions

Prepare Ingredients

Cook Stovetop Black Beans w/ Shallots & Garlic. I like this recipe better than opening a can of refried beans or actually having to go through the process of frying them! This does require some forethought, though, and takes about 6 hours to cook. If you do want to make it, though, you'll only need about half of a batch.

Bean Dip

Combine black beans and Greek yogurt in a saucepan over medium heat. Stir occasionally.
Do not let boil or simmer, but hover just below that temperature.
Slowly stir in Swiss cheese, about 1/4 cup at a time. Continue to stir occasionally.
Cook until all of the cheese is incorporated, about 15 minutes total.

Tips, Tricks, & Notes

For a thinner sauce, cook for less time and/or add in more Greek yogurt.
For a thicker sauce, cook for more time and/or add in more cheese.

This Page Contains Edited Images

As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images: