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Tuesday, February 1, 2011

Tortelloni Wreath with Pesto Dip

Great crowd pleaser. Plus it looks very fancy, despite how fast it is to make.

2 packages (about 9oz each) of fresh or frozen tortelloni (I used fresh tri color cheese tortelloni)
1 tub (8 oz.) Cream Cheese Spread (I used reduced fat)
1 pkg. (7 oz.) pesto
1 tsp. lemon juice

How to make:
Make tortelloni according to directions. Be careful not to overcook them. You don't want them to get mushy. Drain, rinse with cold water and drain again.

Mix all the remaining ingredients in a small bowl until very well blended. Place the bowl in the center of a large serving dish. Arrange the tortelloni around the center bowl. Garnish with a few strips of red & green pepper sliced and black olives.

*Recipe courtesy of Taste of Home Magazine

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