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Tortellini Appetizers

4 garlic cloves, peeled
2 tablespoons olive oil, divided
1 package (10 ounces) refrigerated spinach tortellini
1 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup prepared pesto
1/8 teaspoon pepper
1 pint grape tomatoes
26 frilled toothpicks

Place garlic cloves on a double thickness of heavy-duty foil; drizzle
with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for

Printed from tasteofhome.com Sep 8, 2008

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Tortellini Appetizers cont.

20-25 minutes or until tender. Cool for 10-15 minutes. Meanwhile,
cook tortellini according to package directions; drain and rinse in
cold water. Toss with remaining oil; set aside. In a small bowl,
combine the mayonnaise, Parmesan cheese, milk, pesto and pepper. Mash
garlic into pesto mixture; stir until combined. Alternately thread
tortellini and tomatoes onto toothpicks. Serve with pesto dip.
Refrigerate leftovers.

Yield: about 2 dozen (1-1/2 cups dip).