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
GREEK ANTIPASTO DIP
Bring this Greek Antipasto Dip to the table and expect eyes to widen and mouths to water at the sight of this recipe. This Healthy Living dip packs bold flavors such as cheese, fresh lemon and all of the highlights of Mediterranean cooking.
Provided by My Food and Family
Categories European
Time 27m
Yield 16 servings, 2 Tbsp. dip and 11 crackers each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Mix reduced-fat cream cheese and garlic; spread onto bottom of 9-inch pie plate.
- Cover with peppers and onions. Drizzle with oil; top with feta.
- Bake 10 to 12 min. or until heated through. Squeeze lemon over dip. Sprinkle with parsley. Serve with crackers.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
CALABRESE ANTIPASTO
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
- In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt.
- Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
- Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
- In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
- In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well. Top each jar with some of the tuna mixture. Cover and refrigerate, or allow to cool on the counter before serving. This will keep in the refrigerator for up to 2 weeks.
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
ANTIPASTO SPREAD/DIP
Make and share this Antipasto Spread/Dip recipe from Food.com.
Provided by McNealman345
Categories Spreads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Soften cream cheese and mix in garlic, spices, salt & pepper. Spread the mixture over the bottom and side of a 9" pie pan.
- Pour the marinara sauce over the cheese mixture. Sprinkle on diced vegetables and top w/ parm cheese.
- Bake at 350 degrees for 20 minutes or until the cheese on top is melted and the whole thing is warmed through. Serve w/ crackers and or carrots & celery sticks.
Nutrition Facts : Calories 140.6, Fat 12.1, SaturatedFat 7.4, Cholesterol 36.7, Sodium 272.1, Carbohydrate 3.5, Fiber 0.3, Sugar 1.6, Protein 5.1
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.
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
ANTIPASTO "DIP"
Great do ahead recipe that's quick and tasty. Serve it with nice crusty Italian bread or some fennell that's been cut into long slices. Throw it together and forget about it until your guests arrive!
Provided by CHRISSYG
Categories Peppers
Time 5m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 107.6, Fat 6.6, SaturatedFat 0.9, Sodium 1041.8, Carbohydrate 11.7, Fiber 5.2, Sugar 0.9, Protein 3.3
ANTIPASTO
This is a very old recipe and I have made it for years with no issues. But if you are in doubt, use a pressure canner. If there's enough acid added I don't think you need to pressure can but some newbies come along and "think" they are experts. :) This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has been modified. The only reason for this is when my Dad and Sister were making it they weren't sure if you were supposed to drain the olives and pickled onions, ...they didn't and it came out great! The longer you can let it sit the better it taste. It is quite a costly recipe to make so what I do is buy the "sale" items throughout the year and make it up a bit before Christmas, that's why I'm posting it now---watch for sales :)
Provided by Kansas A
Categories Tuna
Time 1h30m
Yield 28 Pints
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients in large pot. Boil 5 minutes.
- Add next 4 ingredients, boil 10 minutes.
- Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
- Process in a hot water bath for 15 minutes.
- Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
- Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
- Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".
Nutrition Facts : Calories 353, Fat 19.2, SaturatedFat 2.8, Cholesterol 16.1, Sodium 2426.9, Carbohydrate 36.2, Fiber 8.4, Sugar 22.7, Protein 16.5
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