"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Marinated Vegetable Dip Recipe

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This recipe for Marinated Vegetable Dip, by , is from ENJOYING LIFE AND FOOD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Wallace


8 oz. canned mushrooms, chopped
14 oz. can artichoke hearts (plain - not marinated)
1 small can chopped black olives
1 small jar pimento
1/2 c. chopped bell pepper
1/2 c. chopped celery

2/3 c. white vinegar
2/3 c. olive oil

1/4 c. minced dry onion
2-1/2 tsp. Italian seasonings
1/2 tsp. seasoned pepper
1 tsp. salt
1 tsp. seasoned salt
1 tsp. garlic salt
1 tsp. onion salt
1 tsp sugar

Put all vegetables in Tupperware bowl that can be sealed.
Mix all vinegar & oil with all spices in a small saucepan and heat to just boiling. Pour over vegetables at once. Stir so all vegetables are covered with hot dressing. Seal bowl and store in refrigerator over night before serving. Will keep for days. Serve with corn chips or tortilla chips.

Personal Notes:
Personal Notes:
Easy to take to parties (from my Tennis Team days!)




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