In a small bowl, combine beans, cream cheese (if desired) and taco seasoning. I like to microwave the cream cheese for about 20 seconds beforehand, to make sure it’s smooth and creamy.
Then spread the beans onto the bottom of your dish. You can use a 9×9" pan, a pie dish or serve in individual cups.
Next spread the guacamole evenly over top. Then add your third layer, the sour cream.
For the next two layers, sprinkle the cheese and diced tomatoes over top. If desired you can add sliced olives, green onions and cilantro on top. Sprinkle a little salt and pepper on top if desired.
Cover and store in the refrigerator until ready to serve. The dip is best to eat the day that it is made. Serve with fresh tortilla chips or Fritos. Enjoy!
Substitutions: Alternatively you can mix the cream cheese and taco seasoning in with the sour cream. You could also add in a Tablespoon of ranch seasoning mix to the sour cream if you prefer.Make ahead: If you are wanting to make ahead of time, I would do the bean and sour cream layer and refrigerate. Then add the guacamole and toppings right before the event, so it stays fresh.