Directions:
- 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.
- 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, 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.62 Kcal (790 kJ) | ||
| Calories from fat | 165.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.43g | 28% | |
|---|---|---|---|
| Cholesterol | 12.32mg | 4% | |
| Sodium | 165.59mg | 7% | |
| Potassium | 30.48mg | 1% | |
| Total Carbs | 4.13g | 1% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 1.89g | 4% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 9.1mg | 51% | |
| Calcium | 49.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 270.29 Kcal (1132 kJ) | ||
| Calories from fat | 237.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.41g | 28% | |
|---|---|---|---|
| Cholesterol | 17.65mg | 4% | |
| Sodium | 237.28mg | 7% | |
| Potassium | 43.68mg | 1% | |
| Total Carbs | 5.91g | 1% | |
| Sugars | 3.15g | 9% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 2.7g | 4% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 13.1mg | 51% | |
| Calcium | 70.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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