Ingredients for Antipasto Spread
- Mushroom Stems And Pieces
- 1/2 cup marinated artichoke hearts
- Pimento Stuffed Olives
- 1/2 cup pitted Kalamata olives
- 1/2 cup chopped green bell pepper
- Celery
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Instant Minced Onion
- Italian Seasoning
- Onion Salt
- 1/4 teaspoon salt
- Seasoning Salt
- Garlic Salt
- Sugar
- 1/4 teaspoon black pepper
- 1 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
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How to Make Antipasto Spread
- 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.
- 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.
- Bring the dressing mixture to a simmer over medium heat, stirring constantly.
- Remove from heat and let cool slightly.
- Pour the dressing over the vegetables in the bowl and gently toss to combine.
- Transfer the mixture to a large, airtight jar or container.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled on crusty bread, crackers, or as a filling for sandwiches with fresh tomatoes and lettuce.
- For elegant appetizers, spoon a teaspoonful onto endive spears, celery sticks, or artichoke bottoms.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
9g
Fat
19g
Carbs
3g
