Tortellini Appetizer

Name: Tortellini Appetizer
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: about 2 dozen (1-1/2 cups dip)
Cuisine: Europe, Italian
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

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 20 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Cheryl Lama, Royal Oak, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

The festive green and red of this appetizer will make it a welcomed addition to a 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. —Cheryl Lama, Royal Oak, Michigan

TEST KITCHEN APPROVED

Tortellini Appetizer

8 Reviews Add your review

Yield:about 2 dozen (1-1/2 cups dip)

Prep:20 min

Cook:20 min

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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

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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.