Antipasto Dip

My mom has been making this dip for years and after you make it you'll see why. All the flavors of antipasto in a dip = delicious.

INGREDIENTS:

1 14oz can - artichoke hearts, drained and chopped

2 7oz cans - sliced mushrooms, drained and chopped

1 7oz jar - roasted red peppers, drained and chopped

1 cup pimento-stuffed green olives, drained and chopped

1/2 cup chopped green bell pepper

1/2 cup finely chopped onion

1 clove garlic, minced

1/2 cup olive or vegetable oil

2/3 cup of white vinegar

2 1/2 tsp Italian seasoning

1 tsp seasoning salt

1 tsp sugar

1/2 tsp pepper

Combine first 6 ingredients in a large bowl and set aside.

Heat oil in a saucepan, saute onion and garlic over medium heat for 3 minutes or

until onion is tender. Add vinegar and remaining 4 ingredients; bring to a boil.

Remove from heat and pour over vegetables cover and chill for 8 hours or overnight.

Transfer to serving dish. Serve with crusty bread or crackers.