Taste of Home
Tortellini Appetizer
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 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
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4 garlic cloves, peeled
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2 tablespoons olive oil, divided
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1 package (9 ounces) refrigerated spinach tortellini
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1 cup mayonnaise
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1/4 cup grated Parmesan cheese
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1/4 cup milk
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1/4 cup prepared pesto
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1/8 teaspoon pepper
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1 pint grape tomatoes
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26 frilled toothpicks
Directions
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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.
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2.
Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside.
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3.
In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.
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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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