Fried Tortellini With Spinach Artichoke Dip
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 453.59 g canned artichoke hearts, drained
- 283.49 g bag fresh Baby Spinach
- 2 garlic cloves, minced
- 177.44 ml mayonnaise
- 44.37 ml fresh lemon juice
- Tabasco sauce
- salt and pepper
- 453.59 g fresh cheese tortellini
- vegetable oil
directions
- To make dip: in food processor, chop artichoke hearts and set aside.
- Blanch spinach in boiling water and drain well.
- add to food processor with remaining ingredients and process just until blended.
- place in bowl and cover with plastic wrap ( can be refrigerated for up to 24 hours ).
- In 10 inch cast iron skillet, place 2-3 inches oil in pan.
- heat to 365 degree.
- Fry tortellini a few at a time and drain on paper towel.
- continue process untill all are fried.
- sprinkle lightly with salt.
- Serve immediately on large platter with chilled dip.
- Enjoy !
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RECIPE SUBMITTED BY
Polly W
New Haven, 62
Love to cook and my favorite person to follow is Kittencal......