Skewered Tortellini with Ranch-Style Dip

Ingredients

• 36  cheese tortellini refrigerated ( half of a 9-ounce package)
• 3 tablespoons skim milk fat-free
• 0.5 cup basil fresh
• 16 ounce cream sour
• 1 ounce ranch seasoning ranch-style
• 3 medium size bell pepper sweet red seeded cut into 1-inch pieces
• 3 medium zucchini cut into 1/2-inch-thick slices

Equipment

• food processor
• bowl
• blender
• wooden skewers

Directions

1. Combine first 4 ingredients in container of an electric blender or food processor; cover and process until smooth.
2. Transfer mixture to a bowl; cover and chill at least 1 hour.
3. Cook tortellini according to package directions, omitting salt and fat.
4. Drain; rinse with cold water, and drain again. Thread 2 tortellini alternately with pepper pieces and zucchini slices onto 18 (6-inch) wooden skewers.
5. Serve with Ranch-style dip.