Home » Recipes » Antipasto Spread

Members see larger photos (free!)

By joining the BigOven community you'll see the big picture!

Photo by: [+medal] [submit a photo]

Antipasto Spread

Try this Antipasto Spread recipe, or post your own recipe for Antipasto Spread

+Favorite

+Try Soon

Send to Friend

Print Recipe

Add to Grocery

Twitter

[rate or comment]

Share this recipe on Facebook!

Update my dinner status, I'm making this tonight.

2 chefs marked this as Favorite
1 chef marked this as Try Soon

Servings: 7 Cups
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients

2 x 4-oz cans mushroom stems and
1 14-oz can artichoke hearts,
1 10-oz jar pimiento-stuffed
1 6-oz can ripe olives,
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

Preparation

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Cuisine: Uncategorized Main Ingredient:

Tags: Appetizers, Vegetarian, Italian, Celery, Artichokes, Garlic, Olive oil, Onion, Garlic Salt, Mushrooms [edit]

Groups: Italian Cooking [edit]

Similiar Recipes

Favorite Antipasto Spread0	Make-Ahead Antipasto0	Marinated Antipasto0	Antipasto Pasta Salad1	Antipasto0

Favorite Antipasto Spread

Make-Ahead Antipasto

Marinated Antipasto

Antipasto Pasta Salad

Antipasto

Recipe Links [add recipe link]