Antipasto Dip

• 1 (14 oz.) can artichoke hearts, drained and chopped
• 2 (4 oz.) cans sliced mushrooms, drained and chopped
• 1 (4 oz.) jar diced pimientos, drained
• 1 c. pimiento-stuffed olives, chopped
• 1/2 c. chopped green pepper
• 1/2 c. chopped celery
• 1/2 c. vegetable oil
• 1/2 c. finely chopped onion
• 1 clove garlic, minced
• 2/3 c. white vinegar
• 2 1/2 tsp. Italian seasoning
• 1 tsp. seasoning salt
• 1 tsp. sugar
• 1/2 tsp. ground pepper

1. Combine first 6 ingredients in a large bowl; set aside. Heat oil in saucepan over medium heat; add onion and garlic and cook 3 minutes or until tender. Add vinegar and remaining ingredients; bring to a boil. Pour over vegetables; cover and refrigerate 8 hours or overnight. Serve with crackers.

hearts, mushrooms, pimientos, pimiento, green pepper, celery, vegetable oil, onion, clove garlic, white vinegar, italian seasoning, seasoning salt, sugar, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19102 (may not work)