Skewered Tortellini With Ranch-Style Dip

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Oxmoor House


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1 (16-ounce) carton nonfat sour cream

1 (1-ounce) envelope Ranch-style dressing mix

1/2 cup fresh basil leaves

3 tablespoons fat-free milk

36 refrigerated cheese-filled tortellini (about half of a 9-ounce package)

3 medium-size sweet red peppers, seeded and cut into 1-inch pieces

3 medium zucchini, cut into 1/2-inch-thick slices

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