For The Taco Dip:

1. Spread refried beans in an even layer in the bottom of a serving dish.
2. Combine sour cream and taco seasoning in a small bowl.
3. Spread sour cream mixture evenly over the refried beans.
4. Top sour cream evenly with corn, Good Foods Chunky Guacamole, pico de gallo and cheese.
5. Top evenly with jalapenos. Sprinkle with cilantro.
6. Garnish with a squeeze of lime juice.
7. Serve with tortilla chips.

• 2 cups refried beans, warmed

• 2 cups sour cream or plain Greek yogurt

• 2 tbsp taco seasoning

• 1 cup frozen corn kernels, thawed and drained

• 1 pkg Good Foods Chunky Guacamole

• 2 cups pico de gallo

• 2 cups shredded Mexican-blend cheddar cheese

• 2 jalapeños, seeds removed and finely chopped

• 1/4 cup chopped fresh cilantro, for garnish

• 1 lime, cut into wedges

• 1 (13-oz) bag tortilla chips, for serving