Skewered Tortellini with Ranch-Style Dip



18 appetizer servings (1 skewer and 1 1/2 tablespoons dip per serving).

Recipe from

Oxmoor House

Recipe Time

Prep: 21 Minutes
Cook: 6 Minutes
Chill: 1 Hours

Nutritional Information

Calories 51
Caloriesfromfat 7 %
Fat 0.4 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.4 g
Carbohydrate 7.5 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 162 mg
Calcium 0.0 mg


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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook,

Oxmoor House

January 1998
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