Arriba ! the loaded nacho pan & vegan sour creme

INGREDIENTS (for 4 persons):
1 pkg tortilla chips (125 g)
1 handful cherry tomatoes, halved
6 slices. Jalapenos from the glass
1/2 yellow pepper, cut into cubes
1/2 red onion, cut into fine rings
1/2 avocado, cut into cubes
3 tbsp white almond paste

other:
1 heat-resistant pan
(here the handle is meant; we have opted for a
pizza tray, which we have lined with baking paper)

Dip:
1 cup almond yoghurt (500 g)
2 tablespoons cashew
1 bunch chives, chopped
3 stalks parsley, chopped
sea salt
pepper
1 clove garlic

PREPARATION:

1. Place the tortilla chips on a pizza tray or oven pan lined with baking paper. Place the tomatoes, onion slices, pepper pieces, avocado cubes and jalapenos in the middle and spread the almond paste over them. 
2. Place in the oven at 180°C (fan-assisted) for 12-15 minutes.
3. Meanwhile prepare the dip: Mix all ingredients in a bowl and season with sea salt and pepper. 
4. Remove the nacho pan from the oven and let the dip flow in in a small bowl or simply without a bowl in the middle. The Nacho-Pan is an ideal "sharing snack" and just as wonderful as an accompaniment with refreshing drinks.