Antipasto Spread
From wynnebaer 15 years ago
- - to make
- Serves 8
I've been making this since I found it in 1981...Open a couple cans and it's practically done...The hardest thing about this is waiting the 24 hours for it to marinade....Serve on Crostini...From Southern Living
Ingredients
- 2-4 oz. cans mushroom stems and pieces shopping list
- 1-14 oz. can artichoke hearts shopping list
- 1-10 oz. jar pimiento-stuffed green olives shopping list
- 1-6 oz. can black olives shopping list
- 1/4 cup chopped green pepper shopping list
- 1/2 cup chopped celery shopping list
- 3/4 cup vinegar shopping list
- 3/4 cup olive oil shopping list
- 1/4 cup dried minced onion shopping list
- 2 1/2 tsp. italian seasoning shopping list
- 1 tsp. onion salt shopping list
- 1/2-1 tsp. salt shopping list
- 1 tsp. seasoned salt shopping list
- 1 tsp. garlic salt shopping list
- 1 tsp. sugar shopping list
- 1 tsp. pepper shopping list
- Crushed red pepper (Add to taste if you like a spicy kick, otherwise leave it out) shopping list
- parmesan cheese, grated shopping list
- Crostini shopping list
How to make it
- Chill time takes 24 hours
- Add first 6 ingredients to food processor and pulse until finely chopped but not pureed
- Put remaining ingredients into saucepan and bring to boil
- Pour dressing over vegetables
- Mix thoroughly and refrigerate overnight
- Sprinkle with cheese just before serving
- Can be served with crackers but I prefer Crostini
The Rating
Reviewed by 7 people-
This Sounds REAL GOOD! So Good That All I Need Is A Fork :) Ya Know There Are Certain Foods That Are Lip Smackin' Good? Well, This Is One Of Them. Thnx For The Post.
Steff
goblue434
in Anniston loved it
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~Hello~Honey-Bear~
The combination of ingredients and the spices
are so "5"FORK!!!!! Tremendous!
I appreciate that most of them I usually have in my 'pantry'~ Ready to Go~
Thank-you for sharing~
~*~mj~*~
mjcmcook
in Beach City loved it
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great post... five forks
peetabear
in mid-hudson valley loved it
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