Recipe Detail Antipasto Spread

Antipasto Spread

2 x 4- oz cans mushroom stems and -pieces, drained
and finely -chopped
1 14- oz can artichoke hearts, -drained
and finely chopped
1 10- oz jar pimiento-stuffed -olives, drained
and finely -chopped
1 6- oz can ripe olives, -drained
and finely chopped
1/4 c Chopped green pepper 1/2 c Chopped celery
3/4 c Vinegar
3/4 c Olive oil
1/4 c Instant minced onion 2 1/2 ts Italian seasoning 1 ts Onions salt 1 ts Salt
1 ts Seasoned salt 1 ts Garlic salt
1 ts Sugar 1 ts Cracked black pepper Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.


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