Tortellini with Pesto Dip

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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.

Happy Cooking!

Grilled Jalapeno Poppers

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I am adding a photo of Neely’s Creole Potato Salad to that post ~ I made it yesterday and it is DELICIOUS!

These aren’t true poppers but close enough that you get the idea. I use a perforated baking sheet on my grill (specifically for grilling) that I bought at BJ’s. It’s worth it’s weight in gold if you like to make complete meals on the grill like we do. Anyway, the recipe is easy to make ~ the hardest part for me is getting rid of the ribs and seeds and NOT touching my face while I am doing it. Yes, I did it this time, too. I left off the bacon bits off most of them because DH doesn’t care for bacon on anything (sacrilege, I know) but I put it on a couple for myself. I found that it was easier to sprinkle the bacon bits on after the cheese started melting as it “stuck” better. They would be a great starter for a barbecue. THe recipe came from Simple and Delicious.

Grilled Jalapeno Poppers

8 ounces Monterey Jack cheese, cut into 2×1/2 inch strips
15 jalapeno peppers, halved, seeds and ribs removed
1/4 cup dry bread crumbs
1/4 cup real bacon bits

Place a cheese strip in each pepper half. Sprinkle with the bread crumbs and bacon. Grill, covered, over medium-hot heat or until peppers are tender and cheese is melted. Serve warm

30 appetizers

Happy Cooking!