Antipasto Spread Recipe

2 x 4-oz cans mushroom stems and

-pieces, drained and finely -chopped 1 14-oz can artichoke hearts,

-drained and finely chopped 1 10-oz jar pimiento-stuffed

-olives, drained and finely -chopped 1 6-oz can ripe olives,

-drained and finely chopped 1/4 c Chopped green pepper

1/2 c Chopped celery

3/4 c Vinegar

3/4 c Olive oil

1/4 c Instant minced onion

2 1/2 ts Italian seasoning

1 ts Onion salt

1 ts Salt

1 ts Seasoned salt

1 ts Garlic salt

1 ts Sugar

1 ts Cracked black pepper

Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.