Antipasto Dip, a Party in Your Mouth!

Pamela Rappaport


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

★★★★★ 1 vote
20 Min
Food Processor


1 can(s)
14 oz can artichoke hearts, drained and chopped
7 oz cans sliced mushrooms, drained and chopped
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


1/2 c
finely chopped red onion
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
1 Tbsp


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.

About this Recipe

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