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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 24 |
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This was a concoction I came up with after having my first Muffaletta sandwich while at the New Orleans airport on a layover. The olive spread on the sandwich was so tasty and I experimented with ingredients to create this recipe. I often take this to parties as an appetizer and serve on bagel chips. It's always a hit and most everyone askes me for the recipe. ! Hope you like it as much as we do. Ingredients:
3 garlic cloves, pressed |
1 cup pimento-stuffed green olives, chopped |
1 (2 1/4 ounce) can black olives, chopped |
1 (4 ounce) can mushrooms, chopped |
1/3 cup kosher dill pickle, peeled & chopped |
1/2 cup olive oil |
3 tablespoons red wine vinegar or 3 tablespoons white vinegar |
1 tablespoon balsamic vinegar |
Directions:
1. Mix and refriderate over night.
2. Serve on bread, chips, crackers, etc.
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