Antipasto Spread
Yield
7 cupsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
mushrooms, canned
4-oz cans, stems and pieces, drained, finely chopped |
|
| 14 | ounce |
artichoke hearts
can, drained, finely chopped |
|
| 10 | ounce |
pimento stuffed green olives
jar, drained, finely chopped |
|
| 6 | ounce |
olives
can, drained, finely chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| ½ | cup |
celery
chopped |
|
| ¾ | cup | vinegar |
|
| ¾ | cup | olive oil |
|
| ¼ | cup | onion, dried flakes | |
| 2 ½ | teaspoons | italian seasoning |
*
|
| 1 | teaspoon | onion salt | |
| 1 | teaspoon | salt |
|
| 1 | teaspoon | seasoned salt |
|
| 1 | teaspoon | garlic salt |
|
| 1 | teaspoon | sugar |
|
| 1 | teaspoon |
black pepper
fresh ground |
|
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.
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