Antipasto Pesto Dip Recipes

ANTIPASTO

Antipasto image

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Provided by Karen

Categories Appetizers and Snacks Antipasto Recipes

Time 9h30m

Yield 56

Number Of Ingredients 15

Ingredients

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

Steps:

In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g

PESTO DIP WITH PARMESAN TOAST

Pesto Dip with Parmesan Toast image

"We created this recipe at my office when we had leftover mayonnaise and pesto and weren't sure what do to with them. We figured it out and fell in love with this no-fuss dip." -Laurel Churchman, Waco, Texas

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 20 servings (2-1/2 cups dip).

Number Of Ingredients 5

Ingredients

1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
1 cup grated Parmesan cheese, divided
2 cups mayonnaise
1 jar (8.1 ounces) prepared pesto
1 teaspoon garlic powder

Steps:

Place baguette slices on greased baking sheets. Broil 4-6 in. from the heat for 1-2 minutes or until toasted. Turn slices over; sprinkle with 1/2 cup cheese. Broil 1 to 1-1/2 minutes longer or until lightly browned., In a small bowl, combine the mayonnaise, pesto, garlic powder and remaining cheese. Serve with toast slices.

Nutrition Facts : Calories 341 calories, Fat 27g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 419mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.

ANTIPASTO DIP

Antipasto Dip image

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

Ingredients

1 (14 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 pimento stuffed olive, drained and chopped
1/2 cup chopped green pepper (or color of your choice)
1/2 cup chopped celery
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 cup olive oil
2/3 cup white vinegar
2 1/2 teaspoons italian seasoning
1 teaspoon seasoning salt
1 teaspoon sugar
1/2 teaspoon pepper

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 PESTO DIP

Antipasto Pesto Dip image

This is an awesome recipe.....it can be used in a variety of ways. I use it at the center of a large antipasto tray surrounded by veggies, cheeses and a variety of italian meats. It is delicious and looks so beautiful. It can serve as a light meal in some instances or just as an appetizer tray before a dinner party. It's pretty impressive to say the least.

Provided by Chef53Kathy

Categories Very Low Carbs

Time 30m

Yield 1 large platter, 12-15 serving(s)

Number Of Ingredients 7

Ingredients

1 lb butter, softened
1 lb cream cheese, softened
3/4 cup parmesan cheese, grated
10 ounces frozen spinach, thawed and squeezed dry
1/4 cup extra virgin olive oil
3 tablespoons basil pesto, good quality store bought
1 teaspoon chopped garlic

Steps:

With an electric mixer combine the cream cheese and butter and whip till light and fluffy.
In a separate bowl combine the squeezed spinach, cheese, EVOO, garlic and pesto. Saran Wrap a mold or tall glass dish and layer the butter mixture and the pesto mixture to create a pretty layerd dip, beginning and ending with the butter mixture. Cover and refrigerate until set. I make this part the day before I am serving the dip.
To serve, unmold and place in the center of your serving dish -- I use a punch bowl platter for this. Surround the dip with assorted veggies, baguette bread slices, prosciutto, pepperoni, salami, cheese cubes, olives, let your imagination be your guide.

Nutrition Facts : Calories 481.1, Fat 50.4, SaturatedFat 29.5, Cholesterol 128.4, Sodium 445.1, Carbohydrate 3.2, Fiber 1.3, Sugar 0.4, Protein 6.8

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