Tortellini Tapas With Spicy Ranch Dip

READY IN: 30mins
Recipe by Manami

Grand Prize Winner; found in Southern Living, September 1998. Have not allowed for chilling time of 1 hour.

Top Review by Ms B.

I included this recipe on the buffet at a recent finger food / appetizer party. They were easy to prepare the night before and reheat on a baking sheet just before the party. The dip is the perfect creamy, but spicy compliment for these crispy on the outside, cheesy on the inside treats.

Ingredients Nutrition


  1. Cook tortellini according to pkg directions; drain and cool.
  2. Whisk together 2 cups dressing, onion powder, garlic powder, red pepper flakes and eggs in a large bowl until blended.
  3. Add tortellini, and let stand 10 minutes.
  4. Drain & dredge in breadcrumbs; place on baking sheet.
  5. Chill at least 1 hour.
  6. Stir together remaining dressing, salsa and cilantro; chill.
  7. Pour oil into a Dutch oven; heat to 375°F.
  8. Fry tortellini, in batches, until golden brown.
  9. Drain on paper towels.
  10. Serve with dip; garnish, if desired.
  11. NOTE: To make ahead, fry tortellini according to directions; drain and place on baking sheet. Keep warm in 200F oven for 2 hours.

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