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Salsa dip
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12 oz | salsa |
28 oz | crushed tomatoes |
1 can | Goya black beans |
1 lb | shredded sharp cheddar |
2 celery stocks diced | |
2 bunches | scallions diced |
1/2 c | chopped cilantro |
Bake at 350 50-60 minutes
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