Antipasto Spreaddip Recipes

ANTIPASTO

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.

GREEK ANTIPASTO DIP

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.

ANTIPASTO SPREAD

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.

ANTIPASTO SPREAD/DIP

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.

ANTIPASTO

Steps:

• In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
• Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.