Easy Antipasto Dip

• 1 (14 oz) jar artichoke hearts, drained and chopped
• 1 pound mushrooms, chopped
• 1 red bell pepper, seeded and chopped
• 1 cup pimiento stuffed olives, drained and chopped
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 2/3 cup white vinegar
• 2-1/2 teaspoons Italian seasoning
• 1 teaspoon seasoned salt
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper

Combine first 6 ingredients in a large bowl and set aside. Saute onion and garlic in hot oil in a saucepan over medium heat for 3 minutes. Add vinegar and remaining 4 ingredients. Bring to a boil. Remove from heat and pour over vegetables. Stir well, cover and chill for 8 hours. Transfer to a serving dish using a slotted spoon. Serve with water crackers.

Yield: 5 cups