Antipasto Dip

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2 (7 ounce) cans sliced mushrooms, drained and chopped
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 1 cup pimento stuffed olive, drained and chopped
• 1/2 cup chopped green pepper (or color of your choice)
• 1/2 cup chopped celery
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1/2 cup olive oil
• 2/3 cup vinegar
• 2 1/2 teaspoons italian seasoning
• 1 teaspoon seasoning salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper

Recipe

• 1 combine first 6 ingredients in a large bowl, set aside.
• 2 saute onion and garlic in hot oil in a saucepan over medium heat about 3 minutes or until onion is tender.
• 3 add vinegar and remaining 4 ingredients; bring to a boil.
• 4 remove from heat and pour over vegetabes; cover and chill 8 hours.
• 5 transfer to a serving dish, using a slotted spoon, if desired.
• 6 serve with crackers.