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Ingredients

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Directions

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  • 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.

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  • Spread guacamole over bean mixture, leaving border of bean showing. Spread sour cream evenly over top almost to edges, leaving guacamole border.

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  • 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.

Nutrition Facts

76 calories; 4 g total fat; 5 mg cholesterol; 131 mg sodium. 7 g carbohydrates; 3 g protein;

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