Heat the oven to 350°F.
Stir the picante sauce and chili powder in a small bowl. Spread the cream cheese in the bottom of a 9-inch pie plate. Top with the picante sauce mixture, crabmeat, Cheddar cheese and olives.
Bake for 15 minutes or until the mixture is hot and bubbling. Top with additional picante sauce.
TIP Serving Suggestion: This dip is delicious served with pita triangles, tortilla chips or fresh vegetables.
TIP Ingredient Note: To soften the cream cheese, remove from wrapper and place onto a microwavable plate. Microwave on HIGH for 15 seconds.
Nutritional Values per Serving using Pace Picante Sauce: Calories 66, Total Fat 5g, Saturated Fat 3g, Cholesterol 25mg, Sodium 186mg, Total Carbohydrate 2g, Dietary Fiber 0g, Protein 4g, Vitamin A 5%DV, Vitamin C 1%DV, Calcium 6%DV, Iron 1%DV