Skewered Tortellini with Ranch-Style Dip

Yield: 18 appetizer servings (1 skewer and 1 1/2 tablespoons dip per serving).
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 7%
  • Fat: 0.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.4g
  • Carbohydrate: 7.5g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 162mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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