Antipasto Spread - cooking recipe

Ingredients

1 (14 oz.) can artichoke hearts, drained and diced
2 (4 oz.) jars sliced mushrooms, drained and diced
1 (3 oz.) jar pimiento-stuffed olives, drained and diced
1/2 c. ripe olives
1/2 c. celery
1/2 c. green pepper
1/2 c. vinegar
1/2 c. olive oil
2 Tbsp. sugar
2 1/2 tsp. dry Italian salad dressing mix
1/2 tsp. pepper
1/4 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
leaf lettuce
eggplant or cabbage head
bagel chips or Melba toast

Preparation

Combine first 6 ingredients; set aside.
Combine all other ingredients, except last three, in saucepan; stir well.
Bring to boil, stirring often.
Remove from heat and immediately pour over vegetables, stirring well.
Cover and chill 3 to 4 hours.