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 red peppers, drained and chopped
• 1 cup pimento stuffed olive, drained and chopped
• 1/2 cup chopped green pepper (or color of your choice)
• 1/2 cup chopped celery
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1/2 cup olive oil
• 2/3 cup white vinegar
• 2 1/2 teaspoons italian seasoning
• 1 teaspoon seasoning salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper

1. Combine first 6 ingredients in a large bowl, set aside.
2. Saute onion and garlic in hot oil in a saucepan over medium heat about 3 minutes or until onion is tender.
3. Add vinegar and remaining 4 ingredients; bring to a boil.
4. Remove from heat and pour over vegetabes; cover and chill 8 hours.
5. Transfer to a serving dish, using a slotted spoon, if desired.
6. Serve with crackers.

hearts, mushrooms, red peppers, pimento stuffed olive, green pepper, celery, onion, garlic, olive oil, white vinegar, italian seasoning, salt, sugar, pepper

Taken from www.food.com/recipe/antipasto-dip-116739 (may not work)