Antipasto Spread

• 1 (4 ounce) can mushroom stems and pieces, drained and finely chopped
• 1 (14 ounce) can artichoke hearts, drained and finely chopped
• 1 (10 ounce) jar pimento stuffed olives, drained and finely chopped
• 1 (6 ounce) can ripe olives, drained and finely chopped
• 1/4 cup chopped green pepper
• 1/2 cup chopped celery
• 3/4 cup vinegar
• 3/4 cup olive oil
• 1/4 cup instant minced onion
• 2 1/2 teaspoons italian seasoning
• 1 teaspoon onion salt
• 1 teaspoon salt
• 1 teaspoon seasoning salt
• 1 teaspoon garlic salt
• 1 teaspoon sugar
• 1 teaspoon cracked black pepper

1. Combine first 6 ingredients, mixing well; set aside.
2. Combine remaining ingredients in a saucepan; bring to a boil.
3. Pour dressing over vegetables and stir.
4. Place in a large jar with a tight-fitting lid.
5. Shake jar to stir ingredients; refrigerate overnight.
6. Serve on hot crusty bread or crackers.
7. Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.

mushroom stems, hearts, olives, ripe olives, green pepper, celery, vinegar, olive oil, onion, italian seasoning, onion salt, salt, salt, garlic salt, sugar, cracked black pepper

Taken from www.food.com/recipe/antipasto-spread-69168 (may not work)