Antipasto Dip

READY IN: 8hrs 25mins
Recipe by pines506

Great antipasto. If you use a food processor to chop, be careful not to liquefy. Cook time includes chill time.

Top Review by Hajar Elizabeth

This is lucious and have made it to recipe. I also experimented and added some ricotta cheese to make it speadable for crackers and/or chips. It worked very well. I also use my own marinated artichoke hearts and mushrooms as I always have them on hand. So now I have 2 recipes for the price of one. I also in both increased the garlic. Very good, a keeper for me. Thanks!

Ingredients Nutrition

  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 2 (7 ounce) cans sliced mushrooms, drained and chopped
  • 1 (7 ounce) jar roasted red peppers, drained and chopped
  • 1 cup pimento stuffed olive, drained and chopped
  • 12 cup chopped green pepper (or color of your choice)
  • 12 cup chopped celery
  • 12 cup finely chopped onion
  • 1 garlic clove, minced
  • 12 cup olive oil
  • 23 cup white vinegar
  • 2 12 teaspoons italian seasoning
  • 1 teaspoon seasoning salt
  • 1 teaspoon sugar
  • 12 teaspoon pepper


  1. Combine first 6 ingredients in a large bowl, set aside.
  2. Saute onion and garlic in hot oil in a saucepan over medium heat about 3 minutes or until onion is tender.
  3. Add vinegar and remaining 4 ingredients; bring to a boil.
  4. Remove from heat and pour over vegetabes; cover and chill 8 hours.
  5. Transfer to a serving dish, using a slotted spoon, if desired.
  6. Serve with crackers.

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