Summer Fresh Salads Inc.

Roasted Red Pepper Mini Casserole

1 x 8 oz ½ cupL 1 box 2 cups	Summer Fresh Roasted Red Pepper Dip Heavy Cream or Table Cream Kashi* Fire Roasted Vegetable Crackers mozzarella cheese, shredded	1 x 227 g 125 mL 1 box 500 mL

1. Pre-heat oven to 350°F (176°C). In a large bowl, combine Summer Fresh Roasted Red Pepper Dip and cream. 2. In 12 small oven-safe ramekins place a layer of crackers and cover with a layer of dip and cream mixture. Repeat for 3 or 4 layers. Let stand for 30 minutes. 3. Top each with shredded mozzarella cheese, and bake in oven uncovered, for 20 minutes, or until the top is browned. TIP: Try Summer Fresh 5 Cheese Dip instead of the Roasted Red Pepper Dip. *Trademark of Kashi Company used under licence.