Antipasto Spread

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 (4 ounce) can mushroom stems and pieces, drained and finely chopped
• 1 (14 ounce) can artichoke hearts, drained and finely chopped
• 1 (10 ounce) jar pimento stuffed olives, drained and finely chopped
• 1 (6 ounce) can ripe olives, drained and finely chopped
• 1/4 cup chopped green pepper
• 1/2 cup chopped celery
• 3/4 cup vinegar
• 3/4 cup olive oil
• 1/4 cup instant minced onion
• 2 1/2 teaspoons italian seasoning
• 1 teaspoon onion salt
• 1 teaspoon salt
• 1 teaspoon seasoning salt
• 1 teaspoon garlic salt
• 1 teaspoon sugar
• 1 teaspoon cracked black pepper

Recipe

• 1 combine first 6 ingredients, mixing well; set aside.
• 2 combine remaining ingredients in a saucepan; bring to a boil.
• 3 pour dressing over vegetables and stir.
• 4 place in a large jar with a tight-fitting lid.
• 5 shake jar to stir ingredients; refrigerate overnight.
• 6 serve on hot crusty bread or crackers.
• 7 place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.