Antipasto Spreaddip Food
ANTIPASTO SPREAD
These marinated vegetables are so versatile. You can use the spread on crackers or hot french bread slices, or as a savory sandwich filling with fresh tomatoes, and lettuce. Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.
Provided by Geema
Categories Spreads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 6 ingredients, mixing well; set aside.
- Combine remaining ingredients in a saucepan; bring to a boil.
- Pour dressing over vegetables and stir.
- Place in a large jar with a tight-fitting lid.
- Shake jar to stir ingredients; refrigerate overnight.
- Serve on hot crusty bread or crackers.
- Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.
Nutrition Facts : Calories 299.3, Fat 28.2, SaturatedFat 3.9, Sodium 1269.9, Carbohydrate 11.6, Fiber 5.3, Sugar 2.4, Protein 2.8
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 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
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
BACON HORSERADISH SPREAD/DIP
I like to eat this on a roast beef sandwich! I also like to dip chips and crackers into this as well as french fries. I would double it (at least) for a party and serve with crackers. Use light sour cream OR light mayo, not both or the texture will be different. But if you don't mind that then by all means go right ahead! :) Cook time is chill time.
Provided by SarahBeth
Categories Spreads
Time 1h10m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients into your blender.
- Blend for 10-20 seconds, or until nice and smooth.
- Put in a small bowl and chill for at least one hour for flavors to blend.
- Serve with crakers, eat on a sammie or use as a dip for potato chips or fries.
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