Goat Cheese, Spinach & Mushroom Dip Appetizers
1/3 cup goat cheese(75 ml.)
2 tbsp. light mayonnaise
1/4 cup buttermilk
2 tsp. prepared horseradish
nutmeg
pepper
1/3 cup finely chopped mushrooms 		1/4 cup finely chopped spinach
TORTELLINI SKEWERS
1/2 lb. green and white tortellini filled with meat or cheese filling
1 tbsp. olive oil
cooked snow peas
miniature red tomatoes

In a bowl, stir together the cheese and mayonnaise until smooth.

Gradually whisk in buttermilk. Stir in horseradish, and nutmeg and pepper to taste. Stir in mushrooms and spinach. (Dip can be covered and refrigerated for up to 8 hours.) makes 1 cup.

For the tortellinis, cook in a large pot of boiling water according

to package directions or until pasta is tender but firm. Drain and return to pot; toss with oil to prevent sticking.

Thread 2 tortellini, one of each color onto a small skewer. (skewers can be covered and refrigerated for up to one day. To serve, bring to room temperature or reheat by dipping into boiling water.)

Set dip in the centre of a platter; surround with skewers. Place snow peas and tomatoes on the plate for color.

Makes about 25 hors d"oeuvres.

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