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California style avacado dip with mild ingrediants and pinto beans.
- 1 can drained pinto beans
- 4 diced scallions
- 1 Tbsp gasrlic powder
- 3 Tbsp diced cilantro
- 1 small diced avocado
- 3 Tbsp mild salsa
- 4 small Italian plum tomatoes
- Nacho-flavored totilla chips
Blend pinto beans in blender.
Refrigerate for 1 hour to cool.
Serve with totilla chips
or baked pototo.