Cut iceberg lettuce into 12 small wedges (keeping the stem) about 3-4 inches long. Cut tomatoes into quarters.

Stick one wedge of lettuce, followed by one tomato quarter on to a skewer. Repeat until you have twelve skewers.

Drizzle with Summer Fresh Roasted Red Pepper Dip, and sprinkle with crumbled bacon and shaved parmesan cheese. Serve on a small platter, or in individual glasses.

Makes 12 - Enjoy!