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


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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

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


  • 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

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