Six layers and a chip dip
The ultimate multi-layered dip with salsa, guacamole, pinto beans and yoghurt.
1) On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chilli powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a casserole or gratin dish, or in individual sized dishes, as desired.
2) Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
3) Mix the yoghurt with the coriander and then spread over the lettuce. Add a layer of tomatoes and finally scatter the spring onions on top. Chill until ready to serve. Garnish with a few coriander sprigs and serve with baked crisps.