Antipasto Dip
A vibrant and flavorful antipasto dip featuring artichokes, mushrooms, pimientos, olives, and fresh vegetables, perfect for entertaining or casual snacking with friends.
Ingredients
- 14 oz. can artichoke hearts, drained and chopped ⓘ
- 4 oz. can sliced mushrooms, drained and chopped ⓘ
- 4 oz. jar diced pimientos, drained ⓘ
- 1 cup pimiento-stuffed olives, chopped
- 1/2 cup chopped green pepper ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup vegetable oil
- 1/2 cup finely chopped onion ⓘ
- 1 clove garlic, minced ⓘ
- 2/3 cup white vinegar ⓘ
- 2 1/2 tsp. Italian seasoning ⓘ
- 1 tsp. seasoning salt
- 1 tsp. sugar ⓘ
- 1/2 tsp. ground pepper ⓘ
Instructions
- Combine artichoke hearts, sliced mushrooms, diced pimientos, chopped olives, green pepper, and celery in a large bowl; set aside.
- Heat vegetable oil in a saucepan over medium heat.
- Add chopped onion and minced garlic; cook for 3 minutes or until tender.
- Add white vinegar, Italian seasoning, seasoning salt, sugar, and ground pepper; bring to a boil.
- Pour the hot mixture over the prepared vegetables.
- Cover and refrigerate for at least 8 hours or overnight.
- Serve the dip with crackers.
Nutrition & Diet Analysis (per serving)
392
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).