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Recipe: Antipasto Spread
Similar Categories: Antipasto, Spread
Antipasto Spread
Yield: 7 Servings
4-oz cans mushroom stems and
-pieces; drained and finely
-choppe
1 14-oz can artichoke hearts
-drained
1 10-oz jar pimiento-stuffed
-olives; drained and finely
-choppe
1 6-oz can ripe olives drained
- and fi
1/4 c Chopped green pepper
1/2 c Chopped celery
3/4 c Vinegar
3/4 c Olive oil
1/4 c Instant minced onion
2 1/2 ts Italian seasoning
1 ts Onion salt
1 ts Salt
1 ts Seasoned salt
1 ts Garlic salt
1 ts Sugar
1 ts Cracked black pepper
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.
Yield: 7 Servings
4-oz cans mushroom stems and
-pieces; drained and finely
-choppe
1 14-oz can artichoke hearts
-drained
1 10-oz jar pimiento-stuffed
-olives; drained and finely
-choppe
1 6-oz can ripe olives drained
- and fi
1/4 c Chopped green pepper
1/2 c Chopped celery
3/4 c Vinegar
3/4 c Olive oil
1/4 c Instant minced onion
2 1/2 ts Italian seasoning
1 ts Onion salt
1 ts Salt
1 ts Seasoned salt
1 ts Garlic salt
1 ts Sugar
1 ts Cracked black pepper
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.
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