Antipasto Spread

These marinated vegetables are so versatile. You can use the spread on crackers or hot french bread slices, or as a savory sandwich filling with fresh tomatoes, and lettuce. Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1 (4 ounce) can mushroom stems and pieces, drained and finely chopped
• 1 (14 ounce) can artichoke hearts, drained and finely chopped
• 1 (10 ounce) jar  pimento stuffed olives, drained and finely chopped
• 1 (6 ounce) can  ripe  olives, drained and finely chopped
• 1⁄4 cup  chopped green pepper
• 1⁄2 cup  chopped celery
• 3⁄4 cup vinegar
• 3⁄4 cup olive oil
• 1⁄4 cup  instant minced onion
• 2 1⁄2 teaspoons  italian seasoning
• 1  teaspoon  onion salt
• 1  teaspoon salt
• 1  teaspoon seasoning salt
• 1  teaspoon  garlic salt
• 1  teaspoon sugar
• 1  teaspoon cracked black pepper

Directions

1. Combine first 6 ingredients, mixing well; set aside.
2. Combine remaining ingredients in a saucepan; bring to a boil.
3. Pour dressing over vegetables and stir.
4. Place in a large jar with a tight-fitting lid.
5. Shake jar to stir ingredients; refrigerate overnight.
6. Serve on hot crusty bread or crackers.
7. Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.