Whenever I think of anything antipasto my mind instantly goes to Italian salads that are loaded up with ham, pepperoni, cheese, and black olives. However, this little dip is quite a bit different than all of that! You’re going to love this stuff. Plus, it makes a batch big enough to feed an army, which is awesome because it tastes so stinkin’ good!
We send our sincere gratitude to Katie and the ladies over at Mennonite Girls Can Cook for this amazing recipe! Antipasto cracker dip is one of the best things I’ve ever tasted!
Ingredients
1/2 kg. / 1 pound cauliflower
1/2 kg. / 1 pound green peppers
1/2 kg. / 1 pound red peppers
1 375 ml / 13-ounce jar green olives, drained (using sliced olives means a bit less chopping)
1 375 ml / 13-ounce jar Pearl sliced black olives, drained
2 cans 375 ml / 13-ounce Green Giant green beans, drained
2 cans 375ml/ 13-ounce yellow wax beans, drained
1 litre/ 1 quart / jar Vlasic dill pickles, drained (reserve)
1 375 ml. / 13-ounce jar pickled pearl onions
115 ml / 4 ounces Bertolli olive oil
125ml /1/2 cup reserved pickle brine
4 tins 375 ml /13-ounce Pennsylvania Dutch mushrooms (pieces and stems) drained
5 tins 184 g / 6.5 ounce solid pack or chunk tuna, drained
4.5 litres /1 gallon Heinz ketchup
1/2 455 ml./ ounce bottle Heinz Chili Sauce
Optional – hot sauce or jalapeno peppers, 1 tin anchovies
Note 1. Because can sizes vary, choose the size nearest to the above given amounts.
Note 2. We like our Antipasto chopped small enough so that you can get a good mixture of ingredients that will stay on a cracker.
Instructions
Chop cauliflower, green peppers, red peppers, olives, beans, dill pickles and pickled onions.
Place in a large heavy bottomed soup pot with olive oil and pickle brine
Bring to a simmer over medium heat and cook for 10 minutes, stirring constantly.
Chop mushrooms, flake tuna and set aside.
Add ketchup, chili sauce, stir well to combine and simmer for another 10 minutes stirring constantly. (It will burn quickly if not stirred)
Remove from heat and add tuna, mushrooms and any optional ingredients. Stir well to combine.
Spoon into 1/2 pint jars leaving 1/2 inch headspace,
Top with hot snap lids and screw tops moderately tight.
Process in canner for 20 minutes.
Remove each batch from the canner and place on towels. Cover with another towel and let them cool to room temperature. Label and store in a dark, cool place.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I love the fact that this antipasto dip can be preserved through the canning process. The jars of dip make excellent gifts for friends and family.
