• 1 cup low fat or nonfat ricotta cheese
• 3 tablespoons sundried tomato pesto
• 5-6 leaves basil, thinly chopped
• Salt and pepper
• 4 pitas, cut into pizza triangle shapes, regular or whole wheat
• Cooking spray, extra virgin olive oil (EVOO)-flavored
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 3 carrots, cut into long sticks
• 3 ribs celery, 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 400°F.

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 the 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. Yum-o!

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

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