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Antipasto Dip

Submitted by Steve L.

An antipasto dip for everyone.


1 (14-ounce) can artichoke hearts, drained and chopped
2 (7-ounce) cans sliced mushrooms, drained and chopped
1 (7-ounce) jar roasted peppers, drained and chopped
1 cup pimiento-stuffed olives, drained and chopped
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup finely chopped onion
1 clove garlic, minced
1/2 cup olive or vegetable oil
2/3 cup white vinegar
2 1/2 tsp. Italian seasoning
1 tsp. seasoned salt
1 tsp. sugar
1/2 tsp. pepper


Combine first 6 ingredients in a large bowl and set aside.

Saute onion and garlic in hot oil in a saucepan over medium heat 3 minutes or until onion is tender.

Add vinegar and remaining 4 ingredients; bring to a boil.

Remove from heat, and pour over vegetables; cover and chill 8 hours.

Transfer to a serving dish, using a slotted spoon, if desired. Serve with crackers

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Prepare Time:
Cooking Time:
30 Minutes
8 Hours

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