Tortellini Appetizer

• 4 garlic cloves, peeled
• 2 tablespoons olive oil, divided
• 1 package (9 ounces) refrigerated spinach tortellini
• 1 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1/4 cup prepared pesto
• 1/8 teaspoon pepper
• 1 pint grape tomatoes

1. Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425u0b0 for 20-25 minutes or until tender. Cool for 10-15 minutes.
2. Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside.
3. In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.
4. Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers.

garlic, olive oil, tortellini, mayonnaise, parmesan cheese, milk, pesto, pepper, grape tomatoes

Taken from www.tasteofhome.com/recipes/tortellini-appetizer/ (may not work)