Place salsa in a sieve to drain any liquid (this keeps your dip from getting runny).
Combine refried beans and milk (or you can use the liquid from the salsa if you prefer) until smooth. Spread in the bottom of a 9×13 pan.
Combine cream cheese, sour cream and taco seasoning with a mixer on medium. Spread over refried beans.
Spoon guacamole over cream cheese and gently spread. Repeat with drained salsa.
Top with cheese, olives/tomatoes and green onions.
Chill 1 hour before serving. Serve with tortilla chips or crackers.
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