Antipasto Spread

• 1 (14 oz.) can artichoke hearts, drained and diced
• 2 (4 oz.) jars sliced mushrooms, drained and diced
• 1 (3 oz.) jar pimiento-stuffed olives, drained and diced
• 1/2 c. ripe olives
• 1/2 c. celery
• 1/2 c. green pepper
• 1/2 c. vinegar
• 1/2 c. olive oil
• 2 Tbsp. sugar
• 2 1/2 tsp. dry Italian salad dressing mix
• 1/2 tsp. pepper
• 1/4 tsp. seasoned salt
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• leaf lettuce
• eggplant or cabbage head
• bagel chips or Melba toast

1. Combine first 6 ingredients; set aside.
2. Combine all other ingredients, except last three, in saucepan; stir well.
3. Bring to boil, stirring often.
4. Remove from heat and immediately pour over vegetables, stirring well.
5. Cover and chill 3 to 4 hours.

hearts, mushrooms, olives, ripe olives, celery, green pepper, vinegar, olive oil, sugar, italian salad dressing, pepper, salt, garlic powder, onion powder, leaf lettuce, cabbage head, bagel chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297767 (may not work)