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Tortellini With Pimiento Pepper Dip

Tortellini With Pimiento Pepper Dip"


1 to 1 1/2 pounds fresh spinach, meat, or cheese-filled tortellini
2 tablespoons olive oil
3 tablespoons chopped fresh basil or 1 tablespoon dried basil

Pimiento Pepper Dip:
1 garlic clove, peeled
2 jars (4 ounces each) pimientos, drained and patted dry
1 package (4 ounces) regular or low-fat soft garlic-herb cheese
1 teaspoon balsamic vinegar


Cook tortellini according to package directions. Drain, run under cold water, and drain well.
Place in a large bowl and toss with olive oil, basil, and salt to taste.
To Make Dip: In food processor with the metal blade, mince garlic. Add pimientos and process until pureed.
Add cheese, vinegar, and salt to taste and process until smooth, about 1 minute. Refrigerate until chilled.
(Tortellini and dip may be refrigerated, covered, overnight. Remove from refrigerator at least 15 minutes before serving.)

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Makes: about 72 hors d’oeuvres.

Nutritional Information
Per Serving

no nutrition information available

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