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Lemon balm
Oven Bake: 400°F (205°C) for 20 to 25 minutes or until internal temperature is 165°F (75°C) minimum
tumeric extract and less than 2% silicon dioxide added as an anti-caking agent
and your favourite toppings
Roasted Red Pepper Dip Perishable Lemon balmDirections: Mix 1 cup sour cream, or cup sour cream and cup mayonnaise, with 3 tbsp dip mix, or to taste. Refrigerate for a minimum of 2 hours, or overnight, to allow flavours to mellow. Ingredients: Dehydrated red bell pepper, maltodextrin, dehydrated garlic, dehydrated onion, sugar, sea salt, yeast extract, spice, artificial flavour.
