My friend Natalie made this dip for a wedding shower two years ago I meant to get the recipe then but forgot. The moment I found out I was pregnant pretty much coincided with an intense craving for this delicious bean dip. It was one of those things I HAD to have right at that moment and didn't have time to get the exact recipe from her so I mixed up what my taste buds told me to and found out later I was pretty close. This isn't her exact recipe but it's the way I've been making it and I LOVE it!

Ingredients:
3/4 package of taco seasoning
1 can of black beans
8 ounces sour cream
4 ounces of cream cheese
1 lime
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.



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!