Tortellini and Tomato Appetizer

By arserrano

Great for Christmas

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

Preparation

Step 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.

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).