Skewered Tortellini With Ranch-Style Dip
- 1 (16-ounce) carton nonfat sour cream
- 1 (1-ounce) envelope Ranch-style dressing mix
- 1/2 cup fresh basil leaves
- 3 tablespoons fat-free milk
- 36 refrigerated cheese-filled tortellini (about half of a 9-ounce package)
- 3 medium-size sweet red peppers, seeded and cut into 1-inch pieces
- 3 medium zucchini, cut into 1/2-inch-thick slices
- Combine first 4 ingredients in container of an electric blender or food processor; cover and process until smooth. Transfer mixture to a bowl; cover and chill at least 1 hour.
- Cook tortellini according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain again. Thread 2 tortellini alternately with pepper pieces and zucchini slices onto 18 (6-inch) wooden skewers. Serve with Ranch-style dip.
fresh basil, milk, tortellini, sweet red peppers, zucchini
Taken from www.myrecipes.com/recipe/skewered-tortellini-with-ranch-style-dip (may not work)