Antipasto Spreaddip Recipes

ANTIPASTO SPREAD

Steps:

• Combine first 6 ingredients, mixing well; set aside.
• Combine remaining ingredients in a saucepan; bring to a boil.
• Pour dressing over vegetables and stir.
• Place in a large jar with a tight-fitting lid.
• Shake jar to stir ingredients; refrigerate overnight.
• Serve on hot crusty bread or crackers.
• Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.

ANTIPASTO "DIP"

Steps:

• Place artichoke hearts and garlic in food processor.
• Pulse on and off until roughly chopped.
• Add the rest of the ingredients and continue to pulse until finely chopped (but not to the point of minced or puréed) Allow to stand refrigerated for at least an hour for the flavors to marry.
• Serve with crusty bread or crudités.

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.

HOT ITALIAN ANTIPASTI DIP

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.

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 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.