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Tortellini with Roasted Pepper Dip


  • 1 package frozen tortellini 1 pound
  • 1 tbsp. olive oil
  • 12 ounce jar of roasted red peppers drained
  • 1 - 2 cloves Maplestar Farm organic garlic peeled and quartered
  • 1/2 cup mayonnaise - you can use light mayo
  • 2 tsp. Black Dog Belly Rubâ„¢
  • Salt to taste if you like


  • Cook tortellini according to package directions until just tender.
  • Drain and toss gently in a bowl with the olive oil. Set aside.
  • Place red peppers and garlic in a blender and pulse to blend.
  • Add the mayonnaise and Black Dog Belly Rub and puree until smooth.
  • Add salt to taste.
  • Thread tortellini on mini skewers or toothpicks and put the dip in a small bowl.
  • Serve warm or cold.