Antipasto Party Dip Recipes

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
• In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
• Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
• Top dip with basil; serve with toasted bread slices.

Steps:

• Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
• Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
• Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
• Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
• Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

Steps:

• 1. Place the celery, green peppers and olives in a food processor and pulse until a small chop. You can, of course, do this by hand instead.
• 2. Add the mushrooms, roasted red peppers and artichokes to the processor and chop. Be careful not to over chop and turn it into a paste.
• 3. Remove to a bowl.
• 4. Add all of the ingredients for the dressing to a small saucepan and mix.
• 5. Bring to a boil over medium heat and stir to dissolve the salt and sugar.
• 6. Remove from the heat and pour over the vegetables. Stir to mix.
• 7. Cover and refrigerate until cooled. It's even better the next day and will keep in the refrigerator up to a week.
• 8. Serve with pita chips, lettuce leaves, bagel chips, or just about anything.

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.

Steps:

• Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

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.