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Tortellini Appetizer

Total Time

Prep: 20 min. Bake: 20 min. + cooling

Makes

about 2 dozen (1-1/2 cups dip)

The festive green and red of this appetizer will make it a welcomed addition to a holiday buffet table. Store-bought pesto keeps the preparation fast. Sometimes I like to heat the garlic in a skillet and use skewers for a different look. —Cheryl Lama, Royal Oak, Michigan

Ingredients

  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil, divided
  • 1 package (9 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

Directions

  1. Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes.
  2. Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside.
  3. In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.
  4. Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers.

Nutrition Facts

2 each: 246 calories, 20g fat (4g saturated fat), 19mg cholesterol, 249mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 5g protein.

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