Antipasto Skewers with Pesto Dip

Antipasto Skewers with Pesto Dip
Photo by www.myrecipes.com

Ingredients

  • 1 (8 oz.) container mini mozzarella balls, each cut in half
  • 8 ounces pepperoni, cut into 21 half-inch slices, then sliced in half
  • 1 (8 oz.) jar marinated mushrooms (1 cup)
  • 42 cherry or grape tomatoes
  • 1 (10 oz.) jar large stuffed Spanish olives (1 1/4 cups)
  • 1/3 cup prepared pesto sauce
  • 1/3 cup prepared pesto sauce
  • + 15 more ingredients
    • 1 bunch fresh basil
    • 2 garlic cloves, minced
    • 1 (10 oz.) jar large stuffed Spanish olives (1 1/4 cups)
    • 42 cherry or grape tomatoes
    • ½ cup mayonnaise
    • 1 tablespoon red wine vinegar
    • 1 (8 oz.) container mini mozzarella balls, each cut in half
    • 8 ounces pepperoni, cut into 21 half-inch slices, then sliced in half
    • 1 tablespoon red wine vinegar
    • 2/3 cup plain yogurt
    • 1 (8 oz.) jar marinated mushrooms (1 cup)
    • 2/3 cup plain yogurt
    • 1 bunch fresh basil
    • ½ cup mayonnaise
    • 2 garlic cloves, minced

Make dip: Combine yogurt, mayonnaise, garlic, red wine vinegar and pesto sauce; stir well and chill for 30 minutes. 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 wi...

View full recipe at My Recipes

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