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Antipasto Dip

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 (or color of your choice)
  • 1/2 cup chopped celery
    (Can chop the above very quickly in a food processor- don’t liquefy them)
  • 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
  1. Combine first 6 ingredients in a large bowl; set aside.
  2. Sauté onion and garlic in hot oil in a saucepan over medium heat 3 minutes or until onion is tender.
  3. Add vinegar and remaining 4 ingredients; bring to a boil.Remove from heat, and pour over vegetables; cover and chill 8 hours.
  4. Transfer to a serving dish, using a slotted spoon, if desired. Serve with crackers

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