Pulse processor a few times, then process on high until no chunks remain.
Turn off processor and scrape down the sides with a rubber spatula.
Process on high until everything is completely combined.
Notes
Optionally reserve the juice from the fire roasted tomatoes and green chiles. Then incorporate the juices as needed if your dip is too dry.
In place of the fire roasted tomatoes and green chiles, you can use Rotel tomatoes which incorporate green chiles into their mixture already.
You can enjoy this dip chilled, at room temperature, or warmed in the oven - it's delicious each way.
You can prepare the dip a day in advance and store it, covered, in the refrigerator until ready to serve. Optionally allow it to come to room temperature before serving or enjoy it chilled. You can also heat it up in the oven. If you are preparing it in advance and refrigerating, allow the baking dish to rest a room temperature for 30 minutes before heating it in the oven.
Sore the bean dip tightly covered with plastic wrap or an air-tight lid kept in the refrigerator for up to 4 days.