Start by preheating the oven to 350*F. Use a cast iron skillet or spray an oven safe baking dish with non-stick spray to prevent the dip from sticking during baking.

In a microwave safe bowl, zap 8 oz (1 cup) of the cream cheese in 30 second intervals until softened (no more than 1-2 mins.).

Drain and rinse the cans of corn and black beans and set aside until next step.

In a medium bowl, stir together cheeses, drained corn and black beans, BBQ seasoning and sauce, and shredded pulled pork until thoroughly combined.

Place dip into baking dish and cook in oven for ~30-35 mins, or until a knife inserted into the center of the dip is hot to the touch. Drizzle with more BBQ sauce and serve with chips, veggies, or crackers. This will keep in a Tupperware container in the fridge for approximately five days.