Antipasto Dip
"Great antipasto. If you use a food processor to chop, be careful not to liquefy. Cook time includes chill time."
- Ready In:
- 8hrs 25mins
- Ingredients:
- 14
- 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
- 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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Reviews
-
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!
RECIPE SUBMITTED BY
OK lets see...My name is Diane and I'm married to a wonderful guy -- going on 20 years. We have 2 kids -- 1 daughter and 1 son a 70lb german shepard, a fat cat and a very snobby cat! I work a couple of days a week in the Loop and the rest of my time is spent sitting at the kids sporting events. I love to try new recipes. Luckily, hubby will try just about anything. The kids aren't so eager about that, but are generally very good sports about it!
