Recipe Collections » Appetizer » Antipasto »
Antipasto Dip
Submitted by Steve L.
An antipasto dip for everyone.
INGREDIENTS
1 (14-ounce) can artichoke hearts, drained and chopped
2 (7-ounce) cans sliced mushrooms, drained and chopped
1 (7-ounce) jar roasted peppers, drained and chopped
1 cup pimiento-stuffed olives, drained and chopped
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup finely chopped onion
1 clove garlic, minced
1/2 cup olive or vegetable oil
2/3 cup white vinegar
2 1/2 tsp. Italian seasoning
1 tsp. seasoned salt
1 tsp. sugar
1/2 tsp. pepper
METHODS
Combine first 6 ingredients in a large bowl and set aside.
Saute onion and garlic in hot oil in a saucepan over medium heat 3 minutes or until onion is tender.
Add vinegar and remaining 4 ingredients; bring to a boil.
Remove from heat, and pour over vegetables; cover and chill 8 hours.
Transfer to a serving dish, using a slotted spoon, if desired. Serve with crackers
|
|
 |
 |
 |
 |
Servings:
Prepare Time:
Cooking Time:
|
5
30 Minutes
8 Hours
|
|
 |
 |
 |
 |
|
