Antipasto Spread Recipe

Antipasto Spread Recipe

Yield: 7 Cups
Recipe by luhu.jp

Ingredients:
4-oz cans mushroom stems and pieces, drained and finely chopped
1: 14-oz can artichoke hearts, drained and finely chopped
1: 10-oz jar pimiento-stuffed olives, drained and finely chopped
1 6-oz can: ripe olives, drained and finely chopped
1/4 cup: Chopped green pepper,
1/2 cup: Chopped celery,
3/4 cup: Vinegar,
3/4 cup: Olive oil,
1/4 cup: Instant minced onion,
2 1/2 tsp: Italian seasoning,
1 tsp: Onion salt,
1 tsp: Salt,
1 tsp: Seasoned salt,
1 tsp: Garlic salt,
1 tsp: Sugar,
1 tsp: Cracked black pepper,

Directions:

Combine first 6 ingredients, mixing well; set aside. Combine remaining
ingredients in a saucepan; bring to a boil. Pour dressing over
vegetables; place in a large jar with a tight-fitting lid. Shake jar
to stir ingredients; refrigerate overnight. Serve spread with
assorted crackers.


Source from luhu.jp