ANTIPASTO DIP
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
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 DIP, A PARTY IN YOUR MOUTH!
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
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.
ANTIPASTI PLATTER
Provided by Giada De Laurentiis
Categories appetizer
Time 14h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
- Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
- Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
- Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
- Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
- Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.
ANTIPASTO DIP
Found this recipe as I was searching for a Antipasto recipe that I once had at a wedding. Haven't tried this one but I sure will. Have to post it in here so I wont forget about it!!
Provided by l0ve2c00k
Categories Spreads
Time 28m
Yield 2 Cups
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1661.6, Fat 47.5, SaturatedFat 8.3, Cholesterol 121.1, Sodium 10066.3, Carbohydrate 239.1, Fiber 19.8, Sugar 183.1, Protein 97.5
HOT ITALIAN ANTIPASTI DIP
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
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 PARTY DIP
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
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
More about "antipasto party dip recipes"
10 BEST ANTIPASTO RECIPES + APPETIZER IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jan 25, 2023Category Appetizers, Recipe Roundup
- Antipasto Platter. This antipasto platter is like walking into an Italian dream. It includes all kinds of cured, salty, smokey meats and cheeses with plenty of olives and crunchy veggies.
- Antipasto Salad. With so many cured meats, cheeses, and crunchy vegetables, no one will miss the pasta in this tasty salad! And while salads are usually pretty light, this one is much more filling, thanks to all those extras.
- Tuna Crostini with Italian Antipasto. If cured meat makes you feel bloated, give this tuna crostini with Italian antipasto a try. It’s a vegetable-forward antipasto platter that’s lighter on calories but doesn’t skimp on flavor.
- Antipasto Polenta Tart. If you want to impress at your next potluck or fancy brunch, this antipasto polenta tart is just as delicious as it is beautiful.
- Antipasto Squares. Where are all my salty, cured meat fans? You’ll love these antipasto squares if you can’t get enough salami. They taste like an Italian sub served up in bite-sized pieces for easy mingling.
ANTIPASTO SKEWERS (SO EASY TO MAKE!)
From spendwithpennies.com
5/5 (46)Total Time 2 hrs 20 minsCategory Appetizer, Party FoodCalories 220 per serving
- Meanwhile, cook tortellini according to package directions. Drain well and run under cold water to stop cooking. Toss with Italian dressing and let marinate 1 hour.
- Cover and refrigerate up to 24 hours. Sprinkle with herbs and drizzle with balsamic reduction just before serving if desired.
8 OF THE BEST ANTIPASTI RECIPES
BEST ANTIPASTO CUP RECIPE - HOW TO MAKE ANTIPASTO …
From delish.com
ANTIPASTO PLATTER RECIPE
From bonappetit.com
ANTIPASTO RECIPES
From allrecipes.com
ANTIPASTO RECIPES FOR AN AMAZING FIRST COURSE
From foodandwine.com
Estimated Reading Time 5 mins
- Warm Olives with Rosemary, Garlic and Lemon. Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor. Get the Recipe.
- Grilled Zucchini with Fresh Mozzarella. The delicate taste of fresh mozzarella offers a delicious counterpoint to the garlic-and-vinegar-macerated zucchini.
- Antipasto Salad with Bocconcini and Green-Olive Tapenade. As the co-founder of La Brea Bakery and Campanile restaurant in Los Angeles, Nancy Silverton made her name as a brilliant baker.
- Pinzimonio with Tonnato Sauce. Pinzimonio is a super-simple Italian dish of raw vegetables served with seasoned olive oil for dipping. In his clever variation, Nate Appleman replaces the olive oil with tonnato, a creamy sauce made with tuna and lemon.
- Prosciutto, Tomato, and Olive Bruschetta. Salty and savory appetizers, like this prosciutto and bruschetta combination, pair well with a variety of wines and cocktails making your gathering flavorful and inspiring.
ITALIAN ANTIPASTO PLATTER
From iheartnaptime.net
ANTIPASTI RECIPES
From jamieoliver.com
ITALIAN HOAGIE DIP RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
HOW TO MAKE A SIMPLE ITALIAN COLD ANTIPASTO APPETIZER PARTY …
From vivarecipes.com
ANTIPASTO RECIPES YOU'LL DEFINITELY WANT AT YOUR NEXT PARTY
From tasteofhome.com
10 BEST ANTIPASTO DIP RECIPES
From yummly.com
65 EASY COLD APPETIZER RECIPES - PARADE: ENTERTAINMENT, RECIPES, …
From parade.com
MEXICANA ANTIPASTO DIP - COOKING WITH HART
From cookingwithhart.ca
RECIPE: ANTIPASTO PARTY DIP - COOKTIME24.COM
From cooktime24.com
HOLIDAY ANTIPASTO SPREAD — LET'S DISH RECIPES
From letsdishrecipes.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #appetizers #vegetables #american #easy #beginner-cook #picnic #dips #dietary #midwestern #low-in-something #peppers #to-go #3-steps-or-less #4-hours-or-less
You'll also love