Antipasto Dip
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 (or color of your choice)
1/2 cup chopped celery
(Can chop the above very quickly in a food processor- don't
liquefy them)
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; set aside.
Sauté 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
Yield, 5 cups.
