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Ingredients
  • 1 ½ cups refried pinto beans
  • 1 ½ cups sour cream or plain Greek yogurt
  • 1 to 2 cups guacamole (I always use 2)
  • ½ cup chunky salsa
  • 2 cups mixed, shredded cheddar and pepper jack cheese
  • 1 cup pitted black olives
  • 1 cup fresh chopped cilantro
  • ½ cup chopped scallions
  • lime juice and sea salt
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