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2 medium size ripe avocados, pitted and peeled
1 clove garlic, pressed
1 T. lemon juice
1/2 t. salt
1 tub sour cream
1/2 t. chili powder
In medium bowl, mash avocados. Stir in the rest of the ingredients until blended. Cover tightly with plastic wrap and refrigerate unto 24 hours.
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