Antipasto Skewers with Pesto Dip

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)

Preparation

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.