Melt butter in skillet; add peppers and onion. Cook over medium heat until onion is softened (about 4 minutes). Stir in beans, jalapenos and cumin. Cook until heated.

Transfer 1 cup of the bean mixture to a food processor, cover and process until smooth. Return blended mixture to remaining mixture and stir to combine. Spread onto a rectangular party tray with sides. Cover and refrigerate 2 hours or overnight.

Just before serving, layer over the bean mixture, salsa, cheese and top with Wholly Guacamole.
Spoon the sour cream into a resealable plastic bag. Snip off the corner and pipe sour cream over the guacamole to resemble yard lines on a football field. Enjoy!