Artichoke & Asiago Carrot Parpadelle
Serves 6 Prep Time: 40 minutes Cook Time: 10-15 minutes
What you will need...
1 lb 454g
1 x 8 oz 227g
1 bag
Summer Fresh Artichoke & Asiago Dip
Mozzarella, shredded
freshly cracked black pepper (to taste)
What you will do...

Preheat oven to 180C/350F. Wash and lightly peel outer skin of the carrots. Then using the vegetable peeler, using long strokes, shave off long ribbons of carrots. Repeat these steps with all carrots, using as much of each carrot as you can.

Place ribbons of carrot into a medium bowl and gently fold in Summer Fresh Artichoke & Asiago Dip.

Carefully transfer the covered carrot ribbons into 12 small oven-safe ramekins. Top with mozzarella cheese and bake until cheese is melted and lightly golden brown, about 10-15 minutes.

Remove from oven and top with freshly cracked black pepper.

TIP: You can also use Summer Fresh White Cheddar and Parmigiano dip.

Kashi & Summer Fresh Appetizer Recipe  Artichoke & Asiago Carrot Parpadelle
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