7 Layer Dip

Ingredients
1 1/4 cups salsa
1 (16 oz) can refried beans
2 tablespoons milk
8 ounces cream cheese, softened
1/2 cup sour cream
2 tablespoons taco seasoning
1 cup guacamole, your favorite
1 1/2 cups shredded cheese, your favorite
1/2 cup sliced black olives
4 green onions, diced
1/2 cup diced fresh tomatoes, optional
1-2 jalapenos, diced, optional

Directions:
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 9x13 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, green onions, tomato and jalapenos.
Cover and set in refrigerator to chill at least 1 hour before serving.

Serve with tortilla chips.

Chicken Taco Crescent Ring

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the chicken, cheese, bell peppers, onions, salsa, garlic powder, chili powder, cumin, salt, and pepper.
3. Unroll the crescent dough and separate it into triangles. Arrange the triangles on a baking sheet with the points toward the center, forming a ring.
4. Spoon the chicken mixture over the wide ends of the dough.
5. Fold the points of the triangles over the filling and tuck under the base at the center. The filling will be visible.
6. Bake for 20-25 minutes or until the crescents are golden brown.
7. Cool slightly before serving. Place a bowl of sour cream in the center of the ring for dipping.