Fresh basil and spinach make this easy pesto dip a party favorite.
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1/4 cup freshly grated Parmesan cheese
1 cup sour cream
2 tablespoons slivered almonds
1 whole clove garlic
1 cup firmly packed chopped fresh spinach leaves
1/2 cup firmly packed chopped fresh basil leaves
40 uncooked dried tortellini, cooked, drained
20 cherry tomatoes
20 small fresh mushrooms
40 pitted ripe olives
Place all dip ingredients into 5-cup blender container or food processor bowl. Cover; blend at high speed 1-2 minutes or until smooth. Pour into serving bowl. Cover; refrigerate at least 1 hour.
Skewer 1 tortellini, 1 cherry tomato or mushroom and 1 ripe olive on each toothpick. Serve tortellini dippers with pesto dip.