Blend the ricotta, sun-dried tomatoes, olive oil, garlic, oregano, salt and pepper in a small food processor until smooth. Spoon into a container. Top with the basil.
Serve the dip with crackers or crudite for dipping along with lunch meat, olives or pickled vegetables. Keeps for 10 days, refrigerated.
This will make about 1 cup dip, 2 lunch servings or 4 snack servings. Pizza dip can also be used as a sandwich spread or pasta sauce.
Recipe courtesy of Hilah Johnson, Lunch Lady