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1.
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Make the Guacamole pit and scoop out the insides of avocados into a small bowl.
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Add shallots and the juice of 1/2 or whole lemon (depends on how lemony you like it) and season with salt and pepper.
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Run a knife through the bowl a few times until you get the chunkiness that you like.
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I make my guac pretty chunky but you can use a fork to mash it if you like it smoother.
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2.
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Place cream cheese in a bowl and cut it with a fork.
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Start mixing small amounts of sour cream, using the fork to blend the two.
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This makes it easier to blend the two smoothly vs. just having sour cream with clumps of cream cheese floating around.
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Keep doing this until youve added all the sour cream and then mix in the taco seasoning until smooth and spread over the bottom of a 3 quart casserole dish.
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3.
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Layer salsa.
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If youre using a glass dish and want the layers to show, start at the edges and work your way in with each layer.
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4.
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Layer diced tomatoes, then guac as above.
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5.
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Sprinkle with cheese, enough to cover.
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6.
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Cover with saran wrap (or a lid) and refrigerate until ready to eat.
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Either way, its best after its been in the fridge for about an hour or so after the bottom layer has had a chance to firm up again.
