Black Bean Dip

Preheat oven to 350°. In a food processor, add black beans, cream cheese, and sour cream and pulse to combine. Add jalapeño, garlic, cumin, chili powder, lime juice, and queso fresco and blend until smooth.  Transfer dip to an oven-safe skillet and top with pepper jack and cheddar. Bake until warmed through and cheese is melty, 15 minutes.  Garnish dip with tomatoes, jalapeño, red onion, queso fresco, and cilantro. Serve warm with chips.       To a 6 qt Instant Pot add beans, cream cheese, sour cream, jalapeño, garlic, cumin, chili powder, lime juice, and queso fresco. Season with salt and pepper. Place lid on Instant Pot and set to Pressure Cook on High for 10 minutes. Follow manufacturer's guide for quick release and remove lid. Using an immersion blender, blend beans until smooth.  If desired, transfer dip to a medium oven-safe skillet and top with pepper jack and cheddar and bake at 350° until cheese is melty, 15 minutes.  Garnish with tomatoes, jalapeño slices, red onion, queso fresco, and cilantro. Serve warm with chips.