In a small bowl, mix together the sour cream and rub to combine. Refrigerate until ready for use.
Split the avocados in half lengthwise (cutting around the large pit inside) with a knife. Twist the halves to separate them from the pit. One at a time, hold the half of the avocado with the pit in it in a dish towel in your hand. Give the pit a whack to stick the knife into it and twist to remove the pit; remove it from the knife with the towel. Scoop out the flesh with a spoon and put it into a medium bowl. Add the lime juice and a pinch each of salt and pepper to the avocado. Mash the avocado with a fork until it's a chunky consistency. Season with more salt, pepper, and lime juice if needed. Prepare the guacamole right before assembling or make it a little ahead of time and press plastic wrap directly on its surface to store it (this will block some the oxygen that will turn it brown).
Spread the bean dip evenly on the bottom of a medium-sized baking or serving dish or a deep serving platter. Top with the spiced sour cream and spread evenly over the bean dip. Top the sour cream with a layer of guacamole. Spread the chopped tomatoes evenly over the guacamole and sprinkle an even layer of cheese mix on top. Finally, finish by topping the dip with the jalapenos, scallion, and cilantro. Keep refrigerated until ready to serve. Can be made up to a day ahead. Serve with tortilla chips.
Serve it hot: For a warm dip with gooey melted cheese, bake the layered dip in a 350 degree oven for about 10 minutes or until the cheese has melted and it’s warmed throughout.