This is a super easy easy appetizer and the dip is spot on with the tortellini. I am addicted to this stuff! It’s perfect for a party or even as a side dish on your table. I found the recipe in a Taste of Home cookbook submitted by Cheryl Lame.
I cut regular wooden skewers in half instead of buying some just for this and it worked out well.
Tortellini with Pesto Dip
4 cloves garlic, peeled
2 tbsps olive oil, divided
1 pkg (10 ozs) refrigerated spinach tortellini
1 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup prepared pesto
1/8 tsp pepper
1 pint grape tomatoes
On a double thickness of aluminum foil, place the garlic cloves and drizzle with 1 tbsps olive oil. Wrap the foil around and roast in the oven at 425º for 20-25 minutes or until tender. Cool for 15 minutes.
While garlic is cooking, cook tortellini according to the package, drain, rise in cold water. Toss with remaining 1 tbsp olive oil and set aside.
In a small bowl, combine the mayo, Parmesan, milk, pesto and pepper. Squeeze the garlic into this mixture and stir until combined.
Thread tortellini and tomatoes onto skewers and serve with pesto dip.
I made all of this ahead and stored in the refrigerator.
Makes about 2 dozen skewers and 1 1/2 cups dip.