With New Year’s Eve and some big sporting events coming up we are always looking for something new to serve our guests. And as you may have guessed I have a recipe. My Antipasto Dip is something fun to serve alongside your traditional saucy meatball, hot wing, and mini-hot dog. It is easy to make and it will last in the refrigerator for a few days so you can make it ahead of time. So no matter what you are celebrating my Antipasto Dip is something fun to serve with your favorite appetizers.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a knife and cutting board, a large bowl, a whisk, a mixing spoon, a can opener, a strainer or colander, a sauté pan and the stove.
If you are not allowed to use a knife or the stove by yourself, you can ask an adult for help.
ChefElla’s Antipasto Dip (10-12 servings)
2 Jars Garlic Stuffed Olives, Drained, Rough Chopped (4.75oz. jars)
1 Can Artichoke Hearts Quartered, Drained, Rough Chopped (14oz. can)
1 Can Garbanzo Beans, Drained (15-16oz. can)
1 Jar Italian Pickled Vegetables / Giardiniera, Drained, Rough Chopped (16oz jar) -If you do not like spicy foods you can remove the pickled pepper from the jar.
½ Cup Sweet Gherkin Pickles, Rough Chopped (about 6-8 gherkins)
1 lb. White, Button Mushrooms, Sliced -Cut off the stem even with the cap. Cut the mushroom cap in half. Place the flat sides down and slice into thin half-moons.
2 Tbl. Olive Oil
Optional: 1 lb. Shrimp cooked and cleaned (41 – 60 count would be best)
1 Can Tomato Paste (6oz. can)
¼ Cup Red Wine -If you do not want to use wine you can substitute Grape or Pomegranate Juice
1 Tbl. Balsamic Vinegar
¼ Cup Flat Leaf / Italian Parsley, Minced (1/4 cup of leaves packed)
4 Tbl. Olive Oil
1 tsp Salt, Sea or Kosher
2 Tbl. Brown Sugar
3. Heat your sauté pan on medium high heat. Add 2 tablespoons of olive oil and mushrooms and mix well. Saute for 5-6 minutes stirring occasionally. Cook until all of the mushrooms have browned and are no longer white. Remove from heat and let cool.
4. In a large bowl whisk together the ingredients for your dressing.
NOTE: The best way to get all of the tomato paste out of the can is to start by cutting through the top and bottom lids of the can using the can opener. Remove the top lid but not the bottom lid. Hold the tomato paste over the bowl and push gently on the bottom of the can. This will press all of the paste into your bowl. Remove the lid.
5. Drain and prepare all of your canned and jarred ingredients. Add all of your ingredients, including the cooked mushrooms, to your dressing. Mix well to coat.
6. Let your antipasto cool for at least 3 hours but it is best if you let it sit overnight.
Serve your antipasto with crostini, crackers, Naan, Lavash Bread, Mini-toasts, or cocktail bread. This antipasto is also a great topping for roasted chops, steaks, fish, or as a sub or hero sandwich topping.
ChefElla’s helpers can help by:
Measuring the ingredients
Draining the jarred ingredients
Mixing the antipasto
Older helpers can help by:
Rough chopping the ingredients
Cutting and cooking the mushrooms