Antipasto Dip Recipe

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
• Garlic Clove
• Olive Oil
• White Vinegar
• Italian Seasoning
• Seasoning Salt
• Sugar
• Pepper

How to Make Antipasto Dip

1. 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.
2. 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.
3. 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.
4. Bring the mixture to a boil.
5. Remove from heat and pour the hot mixture over the vegetables in the large bowl.
6. Cover and chill for at least 8 hours, or preferably overnight, to allow the flavors to meld.
7. Transfer to a serving bowl using a slotted spoon to remove excess liquid, if desired.
8. Serve with your favorite crackers, crostini, or vegetables for dipping.