ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Antipasto Skewers with Pesto Dip

Yield 8 Servings
Give your oven a rest with these no-cook Antipasto Skewers. Just pile the meat, cheese and veggies on a stick and serve with the easy pesto dip for a no-fail party appetizer.

Ingredients

  • 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)

Nutrition Information

  • calories 513
  • fat 37 g
  • satfat 6 g
  • protein 16 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 25 mg
  • sodium 759 mg

How to Make It

  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.