Antipasto Dip

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

• Ready In: 8 hrs 25 mins
• Yields: 5 cups

Ingredients

• 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
• 1⁄2 cup  chopped green pepper (or color of your choice)
• 1⁄2 cup  chopped celery
• 1⁄2 cup  finely chopped onion
• 1  garlic clove, minced
• 1⁄2 cup olive oil
• 2⁄3 cup white vinegar
• 2 1⁄2 teaspoons  italian seasoning
• 1  teaspoon seasoning salt
• 1  teaspoon sugar
• 1⁄2 teaspoon pepper

Directions

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.