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Yield:
8 servings

Ingredients

Layer 1
Layer 2
Layer 3
Layer 4
Layer 5
Layer 6
Layer 7

Directions

Place beans into a food processor with green onion (if using). Run until smooth. Spread evenly on the bottom of a deep glass 3-quart baking dish. 

Rinse food processor. Add avocado, salt, lemon juice and chopped jalapeno (if using). Run until smooth. Spread over the bean layer. Sprinkle the drained, chopped red peppers over the avocado layer. Spread the ricotta over the pepper layer, and smooth to make an even layer. 

Clean and chop the cilantro, parsley and tops of the green onions together. Then place on top of the cheese layer and smooth the top. In a small bowl mix the sour cream and taco seasoning. Then gently smooth over the herb layer. Quarter cherry tomatoes, and slice black olives and loosely sprinkle over sour cream mixture. Season with salt, pepper and chili flakes (if using). Squeeze a little lime and top with a cilantro sprig.

Cook's Note

Can be prepared ahead of time and chilled approximately 2 hours or until ready to serve. Time-saving Tip: Use 1 1/2 to 2 cups prepared guacamole for layer 2.

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