Council of Elrond - Sam's Recipe Box

Description: This colorful, high-flavor dip is just as good the second day.

Submitted by: Morlothwen on 2004-02-17 15:19:53

Serves: Yeild: 5 cups

Prep Time: Prep: 20 minutes Chill: 8 hours

Difficulty: Easy

Ingredients

1 (4-ounce) can artichoke hearts, drained and chopped
2 (7-ounce) cans sliced mushrooms, drained and chopped
1 (7-ounce) jar roasted red peppers, drained and chopped
1 cup pimiento-stuffed olives, drained and chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1/2 cup onion, finely chopped
1 clove garlic, minced
1/2 cup olive oil or vegetable oil
2/3 cup white vinegar
2 1/2 tsp. Italian seasoning
1 tsp. seasoned salt
1 tsp. sugar
1/2 tsp. black pepper, freshly ground

Instructions

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

Saute onion and garlic in hot oil in a saucepan over medium heat 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 8 hours.

Transfer to a serving dish, using a slotted spoon, if desired. Serve with crackers.