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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 13 |
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From Royal Oak, Michigan, Cheryl Lama confirms, The festive green and red of this appetizer will make it a welcomed addition to your 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. 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. Yield: about 2 dozen (1-1/2 cups dip).
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