Six layers of dip and chip

Ingredients for 8 servings:

• 2 garlic cloves
• 2 tsp salt
• 420 g beans, black, cooked
• 420 g beans (pinto), cooked
• 2 tsp cayenne pepper
• 1 tbsp olive oil, extra virgin, good
• some water, maybe
• 2 cup(s) cheese (Cheddar or medium Gouda), grated
• 2 avocados (preferably Hass avocados), ripe
• 1 chili pepper(s) (jalapeno), possibly with seeds
• 2 cups romaine lettuce, chopped
• ½ cup(s) Greek yogurt, high-fat if possible
• ½ cup coriander leaves
• 3 tomatoes
• 5 spring onions
• 1 bag of chips (tortilla chips) for dipping

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

6 layers and a chip dip – for the American Football Super Bowl Party XLVII

Grind the garlic cloves with 1 teaspoon of salt into a coarse paste (in a mortar and pestle). Purée this paste with the two beans (drained and rinsed), the cayenne pepper, and the olive oil. Add 1-2 tablespoons of water, if desired. Spread the purée as the bottom layer on a serving platter (or serving dish for individual portions). Top with the freshly grated cheese (1 cup grated). I leave a little space around the edges of the purée to create a terraced texture. Halve the avocados and scoop out the flesh. Finely dice the jalapeno pepper and mix with the avocado flesh and 1 teaspoon of salt. Spread this guacamole-like mixture on top of the cheese as the third layer. Don’t forget the terraced texture. Place the lettuce on top as the fourth layer. Chop the fresh cilantro leaves and mix with the full-fat yogurt to create the fifth layer. Chop the tomatoes into small pieces and thinly slice the leeks. Add these as the sixth layer on top of the remaining layers. The resulting “terraces” should have a color sequence of brown, yellow, light green, dark green, white, and red. It looks and tastes great, too. Store in the refrigerator. Sprinkle with some cilantro just before serving. Serve with briefly warmed tortilla chips.