Antipasto Spread
Yield
7 cupsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
mushrooms, canned
4-oz cans, stems and pieces, drained, finely chopped |
|
| 404.6 | ml/g |
artichoke hearts
can, drained, finely chopped |
|
| 289 | ml/g |
pimento stuffed green olives
jar, drained, finely chopped |
|
| 173.4 | ml/g |
olives
can, drained, finely chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 118 | ml |
celery
chopped |
|
| 177 | ml |
vinegar
|
|
| 177 | ml |
olive oil
|
|
| 59 | ml |
onion, dried flakes
|
|
| 13 | ml |
italian seasoning
|
*
|
| 5 | ml |
onion salt
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
seasoned salt
|
|
| 5 | ml |
garlic salt
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
black pepper
fresh ground |
|
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.
