Preheat your oven to 350 degrees. Spray a 10-inch cast-iron skillet with non-stick cooking spray and set aside.In a food processor, add black beans, cream cheese, and sour cream. Pulse to combine.Next, add in the jalapeno, garlic, cumin, chili powder, lime juice, and queso fresco. Pulse to combine. The mixture should be smooth, but slightly thick.Transfer the dip into the prepared cast-iron skillet and top with pepper jack and colby cheese. Bake until warmed through and the cheese is nice and bubbly; about 15 minutesServe immediately with chips and add pico de gallo on top!