Cali-talian 7 Layer Dip

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1/2 cup ricotta cheese

1/4 cup sour cream 

1/2 teaspoon Calabrian chile paste 

1/2 teaspoon dried oregano 

1 1/2 teaspoons kosher salt 

One 15-ounce can cannellini beans, drained and rinsed 

1/4 cup prepared pesto 

3 tablespoons freshly squeezed lemon juice (from about 1 lemon)

1 cup shredded Parmesan

1 1/2 cups chopped arugula or romaine 

1/2 cup chopped sun-dried tomatoes in oil, drained 

1/2 cup pitted kalamata olives, sliced 

1 avocado, diced 

Pita chips and celery sticks, for serving