Preheat oven to 180°C/350°F. 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.