7-layer Mexican Dip

This is a variation on a family recipe. Under penalty of death, I cannot share my family's secret recipe, but I did concoct this considerably easier version for a recent party. It's pretty easy and husband approved for taste. Enjoy!

You'll need:
1 pkg. cream cheese (I recommend the nuftachel cream cheese), softened
1 pkg taco seasoning
1 container pre-made guacamole (produce section)
1 can refried beans
1 jar salsa (I like the tostito's stuff with the chunks of veggies in it)
1 pkg cheddar cheese
1 tomato, chopped
1 small can sliced black olives
lettuce, shredded

1. Mix soft cream cheese with taco seasoning. Spread on bottom of a glass baking dish.
2. Spread guacamole over cream cheese mixture
3. spread refried beans over guacamole
4. spread salsa over beans
5. cover with a layer of lettuce, a layer of cheddar cheese, and a layer of tomatoes and olives
6. refridgerate until ready to serve

Serve with tortilla chips.

Tips: All of the layers (except the tomatoes and the cream cheese mixture) can be bought in pre-packaged containers. If you're pressed for time, I recommend using this method. Also, when I make it, I only use 1/2 a can of refried beans (1. because I don't like them, 2. because they're hard to spread)

Note: All in all, this is a pretty healthy dip. With the exception of the refried beans, everything in it is generally natural and good for you. Definitely a guilt-free snack!

Simple Spinach and Artichoke dip

*stolen from Kraft Foods, but modified b/c I like my way better!

You'll need:
2 14oz. cans/jars of artichoke hearts, drained (I like the seasoned ones, best)
1 cup mayo
1 & 1/2 cups parmisan cheese (You've got to use the shredded stuff, not the stuff in the green can!)
1 med. bag frozen spinach
1-2 cloves garlic, minced
chopped green onions
1 sm. diced tomato

Preheat oven to 350 degrees.
1. Mix artichokes, mayo, 1 cup cheese, spinach, & garlic in a glass baking dish
2. Bake for 20 - 25 mins, or until golden brown
3. When there are 5 mins. left on the timer, sprinkle remaining cheese on top and finish baking.
4. Top with tomatoes and onions.
5. Serve hot.

Tips: Best served with baked tortilla chips.

NOTE: I do not recommend substituting the mayo for the light kind b/c it may throw the taste of the dish off.

Serves: 6-8 hungry people

This is a definite mother-in-law pleaser! I used it to impress her at a Labor Day picnic... now she's jealous of my cooking skills!