Aired August 27, 2007
3 tablespoons sundried tomato pesto
5-6 leaves basil, chopped thinly
4 pitas, cut into pizza triangle shapes, regular or whole wheat
1 can olive oil-flavored cooking spray
1 tablespoon garlic powder
1 tablespoon dried oregano
3 carrots cut into long sticks
3 celery ribs, cut into long strips
1/2 head cauliflower, cut into bite-size pieces
1/2 head broccoli, cut into bite-size pieces
Preheat the oven to 400F.
In a small mixing bowl, combine the ricotta, pesto and basil. Season with a little salt and pepper and set aside while you make the pitas.
Spray pitas with cooking spray and season them with the garlic powder and oregano. Place on a cookie sheet and bake until crispy, about 5-6 minutes.
Serve the ricotta pizza dip with the veggies and pita chips alongside.