To a skillet add the beans, Rotel, taco seasoning and cubed cream cheese. Heat over medium heat on the stovetop stirring until all the ingredients have mixed well together.
Turn off the heat and add the sour cream. Stir until combined. Transfer to the oven and bake for 10-15 minutes when top is set and slightly darker brown in color.
Remove from oven and garnish with jalapenos, pico de gallo, cheese, and cilantro.
Notes
If you would like to melt cheese on the top of the bean dip, add about 1 cup of cheddar cheese to the top for the last 5 minutes of baking in the oven.