Difficulty: Easy - for beginners
Serves: 13 servings
â€¢4 garlic cloves, peeled
â€¢2 tablespoons olive oil, divided
â€¢1 package (9 ounces) refrigerated spinach tortellini
â€¢1 cup mayonnaise
â€¢1/4 cup grated Parmesan cheese
â€¢1/4 cup milk
â€¢1/4 cup prepared pesto
â€¢1/8 teaspoon pepper
â€¢1 pint grape tomatoes
26 frilled toothpicks
â€¢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.
â€¢ Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside.
â€¢ In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.
â€¢ Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers. Yield: about 2 dozen (1-1/2 cups dip).