Antipasto Appetizer Spread

Prep Time: 0 Minutes

Cook Time: 5 Minutes

Ready In: 5 Minutes

Servings: 10

ANTIPASTO APPETIZER SPREAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Haddox Estate in Austin, Texas in 1992.

Ingredients:

8 ounces canned mushroom stems and -pieces drained and finely –chopped

14 ounce can artichoke hearts drained and finely chopped

10 ounce jar pimiento stuffed olives drained and finely chopped

6 ounce can ripe olives drained and finely chopped

1/4 cup chopped green pepper

1/2 cup chopped celery

3/4 cup vinegar

3/4 cup olive oil

1/4 cup instant minced onion

2-1/2 teaspoons italian seasoning

1 teaspoon onion salt

1 teaspoon seasoned salt

1 teaspoon garlic salt

1 teaspoon granulated sugar

1 teaspoon cracked black pepper

Directions:

1. Combine first 6 ingredients mixing well then set aside.
2. Combine remaining ingredients in a saucepan and bring to a boil.
3. Pour dressing over vegetables then place in a large jar with a tight fitting lid.
4. Shake jar to stir ingredients then refrigerate overnight.
5. Serve spread with assorted crackers.

By RecipeOfHealth.com