Antipasto Dip

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1 (14 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) can mushroom pieces, drained
1 (7 ounce) jar roasted red peppers, drained and chopped
1 cup pimento-stuffed olives, drained and chopped
1/ up chopped green pepper
½ cup chopped onion
1 teaspoon minced garlic
½ cup olive oil
2/3 cup vinegar
2-1/2 teaspoons Italian seasoning (combination of basil, oregano and rosemary)
1 teaspoon sugar
½ teaspoon pepper

Mix together first 6 ingredients. Sauté onion and garlic in oil until onion is soft. Add vinegar, seasoning, sugar and pepper and bring to a boil. Immediately remove from heat and pour over the vegetables. Mix well. Allow to cool, then cover and refrigerate. Serve at room temperature.

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