2 (8 oz.) pkgs. cream cheese, softened
1 tbsp. milk
1 c. guacamole or 6 oz. container frozen guacamole dip, thawed
1/2 c. chopped olives
2 oz. (1/2 c.) shredded Cheddar cheese
1 c. refried beans
Salsa

Line 1 1/2 quart bowl or mold with plastic wrap. In small bowl, beat cream cheese and milk until smooth.

Spread 1/4 of cream cheese mixture evenly in bottom of prepared bowl. Top with guacamole; spread with 1/4 of cream cheese mixture. Sprinkle evenly with olives and cheese; spread with 1/4 of cream cheese mixture. Spread evenly with refried beans. Spread with remaining cream cheese mixture.

Cover; refrigerate 1 hour or until firm. Unmold onto serving tray, remove plastic wrap. Top with salsa. Serve with crackers or tortilla chips. Makes 5 cups.