Antipasto Dip

• 1/4 cup oil
• 2 large onions, chopped
• 2 green peppers, chopped
• 1 (4 ounce) jar pimientos
• 2 (8 ounce) cans tomato sauce
• 1 (44 ounce) bottle catsup
• 2 (8 ounce) cans carrots, drained
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic salt
• 2 teaspoons vinegar
• 2 (4 ounce) cans chopped mushrooms
• 3 sweet pickles, chopped
• 3 sour dill pickles, chopped
• 20 stuffed olives, chopped
• 8 peppercorns
• 1 bay leaf
• 3 (7 1/2 ounce) cans tuna

1. Brown onions in oil.
2. Add peppers and cook until soft.
3. Add everything but the tuna and heat until boiling.
4. Add tuna; cook for 5 minutes.
5. Cool and pour into containers.
6. Keeps well. Can be frozen.
7. Serve with crackers.

oil, onions, green peppers, pimientos, tomato sauce, catsup, carrots, worcestershire sauce, garlic salt, vinegar, mushrooms, sweet pickles, sour dill pickles, olives, peppercorns, bay leaf, tuna

Taken from www.food.com/recipe/antipasto-dip-245998 (may not work)