Antipasto Spread Recipe

Ingredients for Antipasto Spread

• Mushroom Stems And Pieces
• Artichoke Hearts
• Pimento Stuffed Olives
• Olives
• Green Pepper
• Celery
• Vinegar
• Olive Oil
• Instant Minced Onion
• Italian Seasoning
• Onion Salt
• 1/4 teaspoon salt
• Seasoning Salt
• Garlic Salt
• Sugar
• Cracked Black Pepper

How to Make Antipasto Spread

1. In a large bowl, combine 1 cup chopped red bell pepper, 1/2 cup chopped green bell pepper, 1/2 cup chopped red onion, 1/2 cup pitted Kalamata olives (halved), 1/2 cup marinated artichoke hearts (quartered), and 1/4 cup chopped fresh parsley.
2. In a separate saucepan, whisk together 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
3. Bring the dressing mixture to a simmer over medium heat, stirring constantly.
4. Remove from heat and let cool slightly.
5. Pour the dressing over the vegetables in the bowl and gently toss to combine.
6. Transfer the mixture to a large, airtight jar or container.
7. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
8. Serve chilled on crusty bread, crackers, or as a filling for sandwiches with fresh tomatoes and lettuce.
9. For elegant appetizers, spoon a teaspoonful onto endive spears, celery sticks, or artichoke bottoms.