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 Onion 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.
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.
