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Antipasto Spread

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Yield

7 cups

Prep

10 min

Cook

20 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
2 each mushrooms, canned
4-oz cans, stems and pieces, drained, finely chopped
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14 ounce artichoke hearts
can, drained, finely chopped
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10 ounce pimento stuffed green olives
jar, drained, finely chopped
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6 ounce olives
can, drained, finely chopped
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¼ cup green bell peppers
chopped
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½ cup celery
chopped
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¾ cup vinegar Camera
¾ cup olive oil Camera
¼ cup onion, dried flakes
2 ½ teaspoons italian seasoning * Camera
1 teaspoon onion salt
1 teaspoon salt Camera
1 teaspoon seasoned salt Camera
1 teaspoon garlic salt Camera
1 teaspoon sugar Camera
1 teaspoon black pepper
fresh ground
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Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 560 93% from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3582mg 149%
Total Carbohydrate 4g 4%
Dietary Fiber 6g 25%
Sugars g
Protein 6g
Vitamin A 12% Vitamin C 20%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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