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Place salsa in a sieve to drain any liquid (this keeps your dip from getting runny).
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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.
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Combine cream cheese, sour cream and taco seasoning with a mixer on medium. Spread over refried beans.
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Spoon guacamole over cream cheese and gently spread. Repeat with drained salsa.
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Top with cheese, olives/tomatoes and green onions.
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Chill 1 hour before serving. Serve with tortilla chips or crackers.
