Antipasto Dip A Party In Your Mouth Recipes

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.

Steps:

• Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
• Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
• Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
• Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
• Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

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.

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.

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.

Steps:

• Brown onions in oil.
• Add peppers and cook until soft.
• Add everything but the tuna and heat until boiling.
• Add tuna; cook for 5 minutes.
• Cool and pour into containers.
• Keeps well. Can be frozen.
• Serve with crackers.