Antipasto Dip, a Party in Your Mouth!

Pamela Rappaport

By
@Pamelalala

This is my one claim to cooking fame. I had this recipe published in Southern Living magazine years ago.

Don't let the long list of ingredients intimidate you, it's pretty much just a matter of chopping it all in a food processor.

My little brother used to call it pizza dip because it tasted like everything on a pizza to him. LOL


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Comments:

Cook:

20 Min

Method:

Food Processor

Ingredients

1 can(s)
14 oz can artichoke hearts, drained and chopped
2
7 oz cans sliced mushrooms, drained and chopped
1
7 oz jar roasted red peppers, drained and chopped
1 c
pimiento-stuffed olives, drained and chopped
1/2 c
chopped green pepper
1/2 c
chopped celery

FOR THE DRESSING

1/2 c
finely chopped red onion
1
clove garlic, minced
1/3 c
olive oil
2/3 c
white vinegar
2 tsp
italian seasoning blend
1 tsp
seasoned salt
1/2 tsp
pepper
1 Tbsp
sugar

Directions Step-By-Step

1
Place the celery, green peppers and olives in a food processor and pulse until a small chop. You can, of course, do this by hand instead.
2
Add the mushrooms, roasted red peppers and artichokes to the processor and chop. Be careful not to over chop and turn it into a paste.
3
Remove to a bowl.
4
Add all of the ingredients for the dressing to a small saucepan and mix.
5
Bring to a boil over medium heat and stir to dissolve the salt and sugar.
6
Remove from the heat and pour over the vegetables. Stir to mix.
7
Cover and refrigerate until cooled. It's even better the next day and will keep in the refrigerator up to a week.
8
Serve with pita chips, lettuce leaves, bagel chips, or just about anything.

About this Recipe

Course/Dish: Dips, Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southern