Tortellini Tapas with Spicy Ranch Dip

(from Lucianolinda’s recipe box)

Source: sothern Living-Loanne Chiu

Serves 8 people

Categories: Appetizers- snacks

Ingredients

  • 1 (9oz) pkg. refrigerated cheese-filled tortellini
  • 1 (16oz.) bottle Ranch-style dressing with peppercorns, divided
  • 2 large eggs
  • 2 cups fine, dry breadcrumbs
  • 3/4 cup mild chunky salsa
  • 1/4 cup chopped fresh cilantro
  • 2 cups vegetable oil
  • Garnish: fresh cilantro sprigs

Directions

  1. Cook tortellini according to package directions; drain and cool.

  2. Whisk together 1 cup dressing and eggs in a large bowl until blended. Add tortellini, and let stand 10 minutes. Drain and dredge in breadcrumbs; place on a baking sheet. Chill at least 1 hour.

  3. Stir together remaining dressing, salsa and cilantro; chill.

  4. Pour oil into a Dutch oven; heat to 375 degrees. Fry tortellini, in batches, until golden brown. Drain on paper towels. Serve with dip; garnish, if desired.

  5. 1 (16oz.) bottle Ranch-style dressing plus 1/2 tsp. cracked black pepper may be substituted.

  6. Note: To make ahead, fry tortellini according to directions; drain and place on a baking sheet. keep warm in a 200 degree oven for 2 hours.

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