Six Layers Of Dip and Chip

Summary

Ingredients

• 2 cloves garlic)
• 2 teaspoons salt
• 420 g beans, black, cooked
• 420 g beans, (pinto), cooked
• 2 teaspoons cayenne pepper
• 1 tablespoon olive oil, virgin, good
• some water, possibly
• 2 cup (s) cheese (cheddar or medieval Gouda), grated
• 2 avocado (s) (if possible, Hass avocados), ripe
• 1 chilli pepper (jalapeno), possibly with seeds
• 2 cups romaine lettuce, cut into small pieces
• 0.5 ½ cup yogurt, Greek, as high in fat as possible
• 0.5 ½ cup coriander leaves
• 3 tomato (s)
• 5 spring onion (s)
• 1 bag / s chips (tortilla chips) for dipping

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Instructions

1. Rub the garlic cloves with 1 teaspoon salt to form a coarse paste (in a mortar). Puree this paste with the two types of beans (drained and rinsed), the cayenne pepper and the olive oil. Possibly add 1 - 2 tablespoons of water.
2. Spread the puree as the bottom, first layer on a serving plate (or serving plate for single portions). On top of this comes the freshly grated cheese (1 cup when grated) as the second layer. I leave something free at the edge of the puree to create a terrace-like structure.
3. Halve the avocados, scrape out the pulp. Finely dice the jalapeno pod and mix with the avocado pulp and 1 teaspoon salt. Put this guacamole-like cream on top of the cheese as a third layer. Don`t forget the terrace structure.
4. Place the lettuce on top as a fourth layer. Chop the coriander leaves fresh and mix with the high-fat yogurt, this results in the fifth layer.
5. Cut the tomatoes small and the spring onions into thin rings. These come as the sixth layer on top of the remaining layers.
6. The resulting terraces should have the color sequence brown-yellow-light green-dark green-white-red. Looks good (optically) and tastes good too. Store in the refrigerator. Scatter some coriander green just before serving. Serve with briefly baked tortilla chips.