3/4 package of taco seasoning
1 can of black beans
8 ounces sour cream
4 ounces of cream cheese
1 can of rotel (not in original picture)
1/2 bunch or cilantro
About an hour before you plan to make the dip set out the cream cheese and allow it to reach room temperature.
Drain some of the liquid from the Rotel .
Rinse the black beans and cilantro.
Place cream cheese, sour cream, cilantro, taco seasoning, half of the black beans and half of the Rotel in a food processor or blender and pulse a few times. Don't blend too much, you just want to mix all the ingredients while keeping the mixture chunky.
After you have mixed it in the food processor transfer the dip into a mixing bowl add the remaining half of black beans, Rotel and fresh squeezed lime juice and mix to incorporate.
Chill 24 hours for best results and enjoy!
Now go and make this for the next backyard BBQ your invited to and while your at it you should also make Natalie's Rosemary Fizz Lemonade it's another Summer favorite. I blogged about it HERE.