Antipasto Dip, a Party in Your Mouth!

1
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

Rating:
★★★★★ 1 vote
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

How to Make Antipasto Dip, a Party in Your Mouth!

Step-by-Step

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

Printable Recipe Card

About Antipasto Dip, a Party in Your Mouth!

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