Antipasto Dip A Party In Your Mouth Recipes

HOT ITALIAN ANTIPASTI DIP

Hot Italian Antipasti Dip image

Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 55m

Yield 16

Number Of Ingredients 15

Ingredients

1 lb loaf ciabatta bread, cut into 3/4-inch slices
2 tablespoons olive oil
2 cups shredded Italian cheese blend (8 oz)
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped and patted dry
3 cloves garlic, finely chopped
1 teaspoon chopped fresh oregano leaves
1 teaspoon crushed red pepper flakes
8 thin slices salami, cut in thin strips
2 thin slices prosciutto, cut in thin strips
1/2 cup roasted red bell pepper strips, patted dry
1/4 cup halved pitted kalamata olives
1/2 cup shredded Parmesan cheese
1/4 cup shredded fresh basil leaves

Steps:

Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
Top dip with basil; serve with toasted bread slices.

Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g

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

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