Ingredients for Antipasto Dip
- 1/2 cup chopped artichoke hearts
- Sliced Mushrooms
- Roasted Red Peppers
- Pimento Stuffed Olive
- Green Pepper
- Celery
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 2 tablespoons olive oil
- White Vinegar
- Italian Seasoning
- Seasoning Salt
- Sugar
- 1/4 teaspoon black pepper
- 1 cup chopped sun-dried tomatoes
- 1/2 cup chopped Kalamata olives
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup grated Parmesan cheese
- 2 tablespoons red wine vinegar
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
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How to Make Antipasto Dip
- In a large bowl, combine 1 cup chopped sun-dried tomatoes, 1/2 cup chopped Kalamata olives, 1/2 cup chopped artichoke hearts, 1/4 cup chopped fresh basil, 1/4 cup chopped fresh oregano, and 1/4 cup grated Parmesan cheese. Set aside.
- In a saucepan, sauté 1/2 cup chopped onion and 2 cloves minced garlic in 2 tablespoons olive oil over medium heat for 3 minutes, or until the onion is softened.
- Add 2 tablespoons red wine vinegar, 1/4 cup chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the saucepan.
- Bring the mixture to a boil.
- Remove from heat and pour the hot mixture over the vegetables in the large bowl.
- Cover and chill for at least 8 hours, or preferably overnight, to allow the flavors to meld.
- Transfer to a serving bowl using a slotted spoon to remove excess liquid, if desired.
- Serve with your favorite crackers, crostini, or vegetables for dipping.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
17g
Fat
15g
Carbs
5g
