Thursday, February 14, 2013

Antipasto Dip

Here's a dip recipe from my Aunt Robin. I don't think I've ever had it, but it sounds interesting and she loves it. Apparently I was talking about having leftover canned artichokes at some point (probably after the Easter Soup Disaster of '09) and this is a good use for them.

14oz can artichoke hearts, drained and chopped
7oz can sliced mushrooms, drained and chopped
7oz jar roasted red peppers, drained and chopped
1 c pimento-stuffed olives, drained and chopped
1/2 c chopped green pepper
1/2 c chopped celery
1/2 c finely chopped onion
1 clove garlic, minced
1/2 c olive or vegetable oil
2/3 c white vinegar
2 1/2 t Italian seasoning
1 t seasoned salt
1 t sugar
1/2 t freshly ground pepper

Try to chop all the vegetables to about the same size. Combine artichoke hearts, mushrooms, red peppers, olives, green peppers, and celery in a large bowl and set aside. Sauté garlic and onion in oil about 3 minutes until onion is tender. Add vinegar and spices. Bring to a boil, then remove from heat and pour over the vegetables. Cover and chill for 8 hours. Use a slotted spoon to transfer to serving dish. Serve with crackers or with toasted bread as bruschetta.