Fried Tortellini With Spinach Artichoke Dip

This is an easy but elegant appetizer that I had gotten off a web site years ago called Lacee's Recipe Exchange.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 16  ounces canned artichoke hearts, drained
• 1 (10 ounce) bag  fresh  Baby Spinach
• 2  garlic cloves, minced
• 3⁄4 cup mayonnaise
• 3  tablespoons fresh lemon juice
•  Tabasco sauce
•  salt and pepper
• 16  ounces  fresh  cheese tortellini
•  vegetable oil

Directions

1. To make dip: in food processor, chop artichoke hearts and set aside.
2. Blanch spinach in boiling water and drain well.
3. add to food processor with remaining ingredients and process just until blended.
4. place in bowl and cover with plastic wrap ( can be refrigerated for up to 24 hours ).
5. In 10 inch cast iron skillet, place 2-3 inches oil in pan.
6. heat to 365 degree.
7. Fry tortellini a few at a time and drain on paper towel.
8. continue process untill all are fried.
9. sprinkle lightly with salt.
10. Serve immediately on large platter with chilled dip.
11. Enjoy !