Antipasto Dip - cooking recipe

Ingredients

1 (14 oz.) can artichoke hearts, drained and chopped
2 (4 oz.) cans sliced mushrooms, drained and chopped
1 (4 oz.) jar diced pimientos, drained
1 c. pimiento-stuffed olives, chopped
1/2 c. chopped green pepper
1/2 c. chopped celery
1/2 c. vegetable oil
1/2 c. finely chopped onion
1 clove garlic, minced
2/3 c. white vinegar
2 1/2 tsp. Italian seasoning
1 tsp. seasoning salt
1 tsp. sugar
1/2 tsp. ground pepper

Preparation

Combine first 6 ingredients in a large bowl; set aside. Heat oil in saucepan over medium heat; add onion and garlic and cook 3 minutes or until tender. Add vinegar and remaining ingredients; bring to a boil. Pour over vegetables; cover and refrigerate 8 hours or overnight. Serve with crackers.