Antipasto Dip
Antipasto Dip is an impressive dinner. Made with 1 (14 oz.) can artichoke hearts, drained and chopped, 2 (4 oz.) cans sliced mushrooms, drained and chopped, 1 (4 oz.) jar diced pimientos, drained, 1 c. pimiento-stuffed olives, chopped and 1/2 c. chopped green pepper, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Combine first 6 ingredients in a large bowl; set aside.
Heat oil in saucepan over medium heat; add onion and garlic and cook 3 minutes or until tender.
Add vinegar and remaining ingredients; bring to a boil.
Pour over vegetables; cover and refrigerate 8 hours or overnight.
Serve with crackers.
π· Perfect Pairings
Complete your meal with these
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