Best 3 Antipasto Dip Recipes

Are you seeking a delectable and effortless appetizer that will tantalize your taste buds and set the tone for a memorable gathering? Look no further than the realm of antipasto dip, a culinary masterpiece that combines the flavors of the Mediterranean into a vibrant and savory spread. In this comprehensive guide, we embark on a culinary journey, unveiling the secrets behind the perfect antipasto dip. From selecting the freshest ingredients to mastering techniques for achieving the perfect texture and flavor balance, we provide a step-by-step roadmap to dip-making success. Whether you prefer a classic rendition or seek to explore innovative twists, this article equips you with the knowledge and inspiration to create an antipasto dip that will leave your guests craving more. So, gather your ingredients, prepare your taste buds, and let's delve into the art of crafting the ultimate antipasto dip!

Let's cook with our recipes!

ANTIPASTO DIP, A PARTY IN YOUR MOUTH!

Antipasto Dip, a Party in Your Mouth! image

This is my one claim to cooking fame. I had this recipe published in Southern Living magazine years ago. Don't let the long list of ingredients intimidate you, it's pretty much just a matter of chopping it all in a food processor. My little brother used to call it pizza dip because it tasted like everything on a pizza to him....

Provided by Pamela Rappaport

Categories Vegetable Appetizers

Time 20m

Number Of Ingredients 15

Ingredients

1 can(s) 14 oz can artichoke hearts, drained and chopped
2 7 oz cans sliced mushrooms, drained and chopped
1 7 oz jar roasted red peppers, drained and chopped
1 c pimiento-stuffed olives, drained and chopped
1/2 c chopped green pepper
1/2 c chopped celery
FOR THE DRESSING
1/2 c finely chopped red onion
1 clove garlic, minced
1/3 c olive oil
2/3 c white vinegar
2 tsp italian seasoning blend
1 tsp seasoned salt
1/2 tsp pepper
1 Tbsp sugar

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

Antipasto Dip image

Great antipasto. If you use a food processor to chop, be careful not to liquefy. Cook time includes chill time.

Provided by pines506

Time 8h25m

Yield 5 cups

Number Of Ingredients 14

Ingredients

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

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.

Nutrition Facts : Calories 277.7, Fat 22.2, SaturatedFat 3.1, Sodium 821.4, Carbohydrate 17.1, Fiber 6.3, Sugar 4.3, Protein 5.9

ANTIPASTO PARTY DIP

Antipasto Party Dip image

I found this recipe on a grocery store flyer. It's very simple and is better when made ahead of time.

Provided by CURLEYBERLEY

Categories Peppers

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sour cream
1 cup mayonnaise
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/3 cup pepperoncini pepper, drained and chopped
2 ounces salami, chopped
2 ounces black olives, drained and chopped

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.

Nutrition Facts : Calories 409.6, Fat 36.4, SaturatedFat 12, Cholesterol 50.6, Sodium 866.5, Carbohydrate 18.7, Fiber 0.7, Sugar 4.6, Protein 4.4

Tips:

Use high-quality ingredients: Fresh vegetables, ripe tomatoes, flavorful cheeses, and quality olive oil will make a big difference in the taste of your dip.
Don't be afraid to experiment with different flavors: There are many variations on antipasto dip, so feel free to add your favorite ingredients or experiment with different combinations.
Make it ahead of time: Antipasto dip is a great make-ahead dish. You can prepare it up to 2 days in advance and store it in the refrigerator.
Serve it with a variety of dippers: Antipasto dip is delicious with crackers, bread, vegetables, or even grilled meats.
Garnish it with fresh herbs: A sprinkling of fresh herbs, such as basil, oregano, or parsley, will add a pop of color and flavor to your dip.

Conclusion:

Antipasto dip is a delicious and versatile appetizer that is perfect for any occasion. It is easy to make, can be prepared ahead of time, and can be served with a variety of dippers. Whether you are hosting a party or just looking for a quick and easy snack, antipasto dip is a great option. So next time you need a tasty and crowd-pleasing appetizer, give this classic Italian dip a try.