Antipasto Skewers With Pesto Dip

• 2/3 cup plain yogurt
• 1/2 cup mayonnaise
• 2 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1/3 cup prepared pesto sauce
• 42 cherry or grape tomatoes
• 1 bunch fresh basil
• 1 (8 oz.) container mini mozzarella balls, each cut in half
• 1 (8 oz.) jar marinated mushrooms (1 cup)
• 8 ounces pepperoni, cut into 21 half-inch slices, then sliced in half
• 1 (10 oz.) jar large stuffed Spanish olives (1 1/4 cups)

1. Make dip: Combine yogurt, mayonnaise, garlic, red wine vinegar and pesto sauce; stir well and chill for 30 minutes.
2. Make skewers: Thread ingredients one by one onto skewers in this order: cherry tomato, folded basil leaf, half a mozzarella ball, mushroom, pepperoni, basil, olive. Serve skewers with dip.

plain yogurt, mayonnaise, garlic, red wine vinegar, pesto sauce, grape tomatoes, fresh basil, mozzarella balls, mushrooms, pepperoni, spanish olives

Taken from www.myrecipes.com/recipe/antipasto-skewers-with-pesto-dip (may not work)