antipasto dip, a party in your mouth!

Name: Antipasto Dip, a Party in Your Mouth!
Cook time: 20 min
Cuisine: Southern
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 cup(s) pimiento-stuffed olives, drained and chopped; 1/2 cup(s) chopped green pepper; 1/2 cup(s) chopped celery; ## FOR THE DRESSING; 1/2 cup(s) finely chopped red onion; 1 - clove garlic, minced; 1/3 cup(s) olive oil; 2/3 cup(s) white vinegar; 2 teaspoon(s) italian seasoning blend; 1 teaspoon(s) seasoned salt; 1/2 teaspoon(s) pepper; 1 tablespoon(s) sugar

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Pamela Rappaport

The Villages, FL

Updated on Jan 31, 2013

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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prep time

cook time 20 Min

method Food Processor

yield

Ingredients

1 can 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 cup pimiento-stuffed olives, drained and chopped
1/2 cup chopped green pepper
1/2 cup chopped celery
FOR THE DRESSING
1/2 cup finely chopped red onion
1 - clove garlic, minced
1/3 cup olive oil
2/3 cup white vinegar
2 teaspoons italian seasoning blend
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 tablespoon sugar

How To Make antipasto dip, a party in your mouth!

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.

Step 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.
Step 3

Remove to a bowl.
Step 4

Add all of the ingredients for the dressing to a small saucepan and mix.
Step 5

Bring to a boil over medium heat and stir to dissolve the salt and sugar.
Step 6

Remove from the heat and pour over the vegetables. Stir to mix.
Step 7

Cover and refrigerate until cooled. It's even better the next day and will keep in the refrigerator up to a week.
Step 8

Serve with pita chips, lettuce leaves, bagel chips, or just about anything.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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