Tortellini Appetizers Serving Size - 12 Prepared By - DnD Recipe Rating * * * * *
			4 garlic cloves, peeled 2 tablespoons olive oil 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
			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).