Best 3 Antipasto Dip Recipes

ANTIPASTO DIP, A PARTY IN YOUR MOUTH!

Steps:

• 1. Place the celery, green peppers and olives in a food processor and pulse until a small chop. You can, of course, do this by hand instead.
• 2. Add the mushrooms, roasted red peppers and artichokes to the processor and chop. Be careful not to over chop and turn it into a paste.
• 3. Remove to a bowl.
• 4. Add all of the ingredients for the dressing to a small saucepan and mix.
• 5. Bring to a boil over medium heat and stir to dissolve the salt and sugar.
• 6. Remove from the heat and pour over the vegetables. Stir to mix.
• 7. Cover and refrigerate until cooled. It's even better the next day and will keep in the refrigerator up to a week.
• 8. Serve with pita chips, lettuce leaves, bagel chips, or just about anything.

ANTIPASTO DIP

Steps:

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

ANTIPASTO PARTY DIP

Steps:

• Combine sour cream, mayonnaise, onion powder and garlic powder.
• Add pepperoncini, salami and black olives.
• Stir well and refrigerate at least 2 hours. I usually serve with butter crackers.