In a bowl, combine the cream cheese, sour cream and taco seasoning and mix well.
In a 9x13 baking pan, spread the beans on the bottom as a layer.
Spread the cream cheese mixture on top of the beans.
Spoon the guacamole as the next layer.
Spread the salsa on top of the guacamole.
Top with the cheese and garnish with green onion.
Put the dip in the refrigerator until chilled. Serve with gluten free tortilla chips or crackers.
