Recipe for cooking antipasto spread

Starters and Snacks :: Butters and Spreads

Antipasto Spread

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

Source: Southern Living 1981 Annual Recipes

2 (4 oz.) cans mushroom stems and pieces,
    drained and chopped finely
1 (14 oz.) can artichoke hearts, drained and chopped finely
1 (10 oz.) jar pimiento-stuffed olives, drained and chopped finely
1 (6 oz.) can ripe olives drained and chopped finely
1/4 C. chopped green bell pepper
1/2 C. chopped celery
3/4 C. vinegar
3/4 C. extra virgin olive oil
1/4 C. 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

Mix together first 6 ingredients, mixing well; set aside.

Mix together remaining ingredients in a saucepan and bring to a boil.

Pour dressing over vegetables and place in a lrg. jar with a tight-fitting lid. Shake jar to stir ingredients. Chill in refrigerate overnight.

Serve spread with assorted crackers or slices of toasted Italian bread.