ANTIPASTO PESTO DIP
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
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
ANTIPASTO "DIP"
Great do ahead recipe that's quick and tasty. Serve it with nice crusty Italian bread or some fennell that's been cut into long slices. Throw it together and forget about it until your guests arrive!
Provided by CHRISSYG
Categories Peppers
Time 5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place artichoke hearts and garlic in food processor.
- Pulse on and off until roughly chopped.
- Add the rest of the ingredients and continue to pulse until finely chopped (but not to the point of minced or puréed) Allow to stand refrigerated for at least an hour for the flavors to marry.
- Serve with crusty bread or crudités.
Nutrition Facts : Calories 107.6, Fat 6.6, SaturatedFat 0.9, Sodium 1041.8, Carbohydrate 11.7, Fiber 5.2, Sugar 0.9, Protein 3.3
ANTIPASTO PARTY DIP
I found this recipe on a grocery store flyer. It's very simple and is better when made ahead of time.
Provided by CURLEYBERLEY
Categories Peppers
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine sour cream, mayonnaise, onion powder and garlic powder.
- Add pepperoncini, salami and black olives.
- Stir well and refrigerate at least 2 hours. I usually serve with butter crackers.
Nutrition Facts : Calories 409.6, Fat 36.4, SaturatedFat 12, Cholesterol 50.6, Sodium 866.5, Carbohydrate 18.7, Fiber 0.7, Sugar 4.6, Protein 4.4
ANTIPASTO
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
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
ANTIPASTO DIP
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
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
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