1. Arrange oysters in half shells on a baking sheet. Top each oyster with a dollop of Summer Fresh Spinach Dip and 1½ Tbsp of crushed Kashi* Original 7 Grain with Sea Salt Pita Crisps.
2. Broil in the oven at 500°F (260°C) until mixture browns on top and dip is bubbly, about 4 minutes.
3. Remove from oven and serve. CAUTION: Hot!
4. TIP: Substitute Summer Fresh Artichoke & Asiago Dip in place of Spinach Dip as a rich and cheesy alternative.
*Trademark of Kashi Company used under licence.