LAYERED MEXICAN DIP

1 (9 OZ.) CAN BEAN DIP

1 (6 OZ.) CONTAINER GUACAMOLE

12 OZ. SOUR CREAM

1 (1 OZ.) PKG. TACO SEASONING MIX

1 (8 OZ. PKG. SHREDDED CHEDDAR CHEESE

1 JALAPENO PEPPER, SEEDED AND DICED 

1 TOMATO, CHOPPED

DIRECTIONS:

IN A CLEAR PIE PAN, SPREAD A LAYER OF BEAN DIP

TOP THE BEAN DIP WITH A LAYER IF GUACAMOLE.

ALLOW THE LAYERS TO THICKEN IN THE REFRIGERATOR FOR APPROXIMATELY 20 MINUTES.

IN A MIXING BOWL, COMBINE THE SOUR CREAM AND THE TACO SEASONING.

WHEN THE CHILLED MIXTURE IS THICKENED, SPREAD A LAYER OF THE SOUR CREAM MIXTURE OVER THE LAYER OF GUACAMOLE.

TOP THE SOUR CREAM LAYER WITH THE GRATED CHEESE.

GARNISH THE LAYERS WITH THE JALAPENOS AND TOMATOES.