Antipasto spread
7 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | xes | 4-oz cans mushroom stems and pieces, drained and finely chopped |
| 1 | 14-oz can artichoke hearts, drained and finely chopped | |
| 1 | 10-oz jar pimiento-stuffed olives, drained and finely chopped | |
| 1 | 6-oz can ripe olives, drained and finely chopped | |
| ¼ | cup | Chopped green pepper |
| ½ | cup | Chopped celery |
| ¾ | cup | Vinegar |
| ¾ | cup | Olive oil |
| ¼ | cup | Instant minced onion |
| 2½ | teaspoon | Italian seasoning |
| 1 | teaspoon | Onion salt |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Seasoned salt |
| 1 | teaspoon | Garlic salt |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Cracked black pepper |
Directions
Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.