Greek Antipasto Dip Recipes

ANTIPASTO DIP

Antipasto Dip image

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

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

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

GREEK ANTIPASTO DIP

Greek Antipasto Dip image

Bring this Greek Antipasto Dip to the table and expect eyes to widen and mouths to water at the sight of this recipe. This Healthy Living dip packs bold flavors such as cheese, fresh lemon and all of the highlights of Mediterranean cooking.

Provided by My Food and Family

Categories European

Time 27m

Yield 16 servings, 2 Tbsp. dip and 11 crackers each

Number Of Ingredients 9

Ingredients

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 clove garlic, minced
1/3 cup chopped drained roasted red peppers
1/4 cup finely chopped red onions
1 Tbsp. olive oil
1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese
1/2 small lemon, seeded
1 Tbsp. minced fresh parsley
large thin wheat snack crackers

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.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

ANTIPASTO "DIP"

Antipasto

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

Ingredients

2 (14 ounce) cans whole artichoke hearts (drained)
2 cloves garlic
1 (12 ounce) can roasted red peppers (drained)
2/3 cup packed fresh flat-leaf parsley
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons red wine vinegar
2/3 cup oil-cured black olive (remove pits)
1 teaspoon salt
1/2 teaspoon fresh ground pepper

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

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