• 1 cup skim milk ricotta cheese
  • 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.