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Emily’s Bean Dip

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2 cans of refried beans

1 large container of sour cream


1 jar of salsa

1 large pack of grated cheese

2 big bags of tortilla chips

6 avocadoes

½ red onion, chopped

4 roma tomatoes, roughly chopped

4 cloves of garlic, minced

½ cup of cilantro leaves, finely chopped

juice from 2 limes

dash of juice from canned jalapenos (optional)

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