Antipasto Dip - cooking recipe

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

Preparation

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.