Tortellini Appetizers

Ingredients

• 4  garlic clove peeled
• 1 pint grape tomatoes 
• 1 cup mayonnaise 
• 0.3 cup milk 
• 2 tablespoons olive oil divided
• 0.3 cup parmesan cheese grated
• 0.1 teaspoon pepper 
• 0.3 cup basil pesto prepared
• 9 ounces spinach tortellini refrigerated

Equipment

• bowl
• oven
• toothpicks
• aluminum foil

Directions

1. Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic.
2. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes.
3. Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside.
4. In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.
5. Alternately thread tortellini and tomatoes onto toothpicks.
6. Serve with pesto dip. Refrigerate leftovers.