Antipasto Dip

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Antipasto Dip

1 (14-ounce) can artichoke hearts, drained and chopped

2 (7-ounce) cans sliced mushrooms, drained and chopped

1 (7-ounce) jar roasted peppers, drained and chopped

1 cup pimiento-stuffed olives, drained and chopped

1/2 cup chopped green pepper (or color of your choice)

1/2 cup chopped celery

(Can chop the above very quickly in a food processor- don’t liquefy them)

1/2 cup finely chopped onion

1 clove garlic, minced

1/2 cup olive or vegetable oil

2/3 cup white vinegar

2 1/2 tsp. Italian seasoning

1 tsp. seasoned salt

1 tsp. sugar

1/2 tsp. pepper

Combine first 6 ingredients in a large bowl; set aside.

Sauté onion and garlic in hot oil in a saucepan over medium heat 3 minutes or until onion is tender. Add vinegar and remaining 4 ingredients; bring to a boil.

Remove from heat, and pour over vegetables; cover and chill 8 hours.

Transfer to a serving dish, using a slotted spoon, if desired. Serve with crackers

Yield, 5 cups.

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