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RECIPES/Appetizers
Tortellini With Pimiento Pepper Dip
Tortellini With Pimiento Pepper Dip
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Recommended Servings
Makes: about 72 hors d’oeuvres.
COOKING
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INGREDIENTS
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
Salt

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
Salt
Instructions
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.)
RECIPE FACTS

Servings: Makes: about 72 hors d’oeuvres.

Nutritional information per serving

No nutrition information available

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