Antipasto Dip

Recipe by pines506
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 25mins
YIELD: 5 cups
UNITS: US

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
  • 23
  • 2 12
    teaspoons italian seasoning
  • 1
    teaspoon seasoning salt
  • 1
    teaspoon sugar
  • 12
    teaspoon pepper
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DIRECTIONS

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