Place the garlic in a food processor. Whirl until chopped. Add the drained beans, picante sauce, chili powder and cumin. Whirl until smooth, about 1 minute. Spread in a large serving dish.
Spread guacamole over bean mixture, leaving border of bean showing. Spread sour cream evenly over top almost to edges, leaving guacamole border.
Sprinkle olives evenly over top. Spoon on salsa or tomatoes, spreading level. Sprinkle on green onion and cheese. Cover and refrigerate up to 4 hours before serving. Makes about 6 cups.