Pineapple Black Bean Avocado Dip

2 medium ripe avocados
1 1/2 cups black beans (drained and washed)
1/4 cup green or red salsa (El Pato)
1/4 cup Monterey Jack cheese
1/2 cup pineapple chunks
1 tablespoon lime juice
1/2 tablespoon garlic (minced)
1/4 teaspoon cumin
1/4 teaspoon salt
2 tablespoon cilantro (chopped)
2 tablespoons chopped red onion
1 tablespoon sour cream
1 large Jalapeno (diced)