Ingredients
1 package (8 ounces) cream cheese, softened1/2 cup sour cream1/4 cup fresh basil leaves1/4 cup oil-packed sun-dried tomatoes1/4 cup reduced-fat mayonnaise1/4 cup 2% milk2 garlic cloves1/2 teaspoon Louisiana-style hot sauce1/4 teaspoon salt1/4 teaspoon pepperSKEWERS:1 package (9 ounces) refrigerated spinach tortellini2 tablespoons olive oil1 pound peeled and deveined cooked shrimp (31-40 per pound)32 frilled toothpicks
Preparation
Combine first 10 ingredients in a food processor; pulse until blended. Remove to a small bowl; refrigerate, covered, until serving.
Cook tortellini according to package directions. Drain; rinse with cold water and drain again. Toss with oil. Thread tortellini and shrimp onto toothpicks. Serve with sauce.
