Best Antipasto Dip Recipes

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ANTIPASTO DIP



Antipasto Dip image

Great antipasto. If you use a food processor to chop, be careful not to liquefy. Cook time includes chill time.

Provided by pines506

Time 8h25m

Yield 5 cups

Number Of Ingredients 14

1 (14 ounce) can artichoke hearts, drained and chopped
2 (7 ounce) cans sliced mushrooms, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
1 cup pimento stuffed olive, drained and chopped
1/2 cup chopped green pepper (or color of your choice)
1/2 cup chopped celery
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 cup olive oil
2/3 cup white vinegar
2 1/2 teaspoons italian seasoning
1 teaspoon seasoning salt
1 teaspoon sugar
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 277.7, Fat 22.2, SaturatedFat 3.1, Sodium 821.4, Carbohydrate 17.1, Fiber 6.3, Sugar 4.3, Protein 5.9

GREEK ANTIPASTO DIP



Greek Antipasto Dip image

Bring this Greek Antipasto Dip to the table and expect eyes to widen and mouths to water at the sight of this recipe. This Healthy Living dip packs bold flavors such as cheese, fresh lemon and all of the highlights of Mediterranean cooking.

Provided by My Food and Family

Categories     European

Time 27m

Yield 16 servings, 2 Tbsp. dip and 11 crackers each

Number Of Ingredients 9

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 clove garlic, minced
1/3 cup chopped drained roasted red peppers
1/4 cup finely chopped red onions
1 Tbsp. olive oil
1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese
1/2 small lemon, seeded
1 Tbsp. minced fresh parsley
large thin wheat snack crackers

Steps:

  • Heat oven to 350ºF.
  • Mix reduced-fat cream cheese and garlic; spread onto bottom of 9-inch pie plate.
  • Cover with peppers and onions. Drizzle with oil; top with feta.
  • Bake 10 to 12 min. or until heated through. Squeeze lemon over dip. Sprinkle with parsley. Serve with crackers.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

ANTIPASTO PARTY DIP



Antipasto Party Dip image

I found this recipe on a grocery store flyer. It's very simple and is better when made ahead of time.

Provided by CURLEYBERLEY

Categories     Peppers

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup sour cream
1 cup mayonnaise
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/3 cup pepperoncini pepper, drained and chopped
2 ounces salami, chopped
2 ounces black olives, drained and chopped

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.

Nutrition Facts : Calories 409.6, Fat 36.4, SaturatedFat 12, Cholesterol 50.6, Sodium 866.5, Carbohydrate 18.7, Fiber 0.7, Sugar 4.6, Protein 4.4

ANTIPASTO DIP



Antipasto Dip image

Found this recipe as I was searching for a Antipasto recipe that I once had at a wedding. Haven't tried this one but I sure will. Have to post it in here so I wont forget about it!!

Provided by l0ve2c00k

Categories     Spreads

Time 28m

Yield 2 Cups

Number Of Ingredients 17

1/4 cup oil
2 large onions, chopped
2 green peppers, chopped
1 (4 ounce) jar pimientos
2 (8 ounce) cans tomato sauce
1 (44 ounce) bottle catsup
2 (8 ounce) cans carrots, drained
1 teaspoon Worcestershire sauce
1 teaspoon garlic salt
2 teaspoons vinegar
2 (4 ounce) cans chopped mushrooms
3 sweet pickles, chopped
3 sour dill pickles, chopped
20 stuffed olives, chopped
8 peppercorns
1 bay leaf
3 (7 1/2 ounce) cans tuna

Steps:

  • Brown onions in oil.
  • Add peppers and cook until soft.
  • Add everything but the tuna and heat until boiling.
  • Add tuna; cook for 5 minutes.
  • Cool and pour into containers.
  • Keeps well. Can be frozen.
  • Serve with crackers.

Nutrition Facts : Calories 1661.6, Fat 47.5, SaturatedFat 8.3, Cholesterol 121.1, Sodium 10066.3, Carbohydrate 239.1, Fiber 19.8, Sugar 183.1, Protein 97.5

ANTIPASTO DIP, A PARTY IN YOUR MOUTH!



Antipasto Dip, a Party in Your Mouth! image

This is my one claim to cooking fame. I had this recipe published in Southern Living magazine years ago. Don't let the long list of ingredients intimidate you, it's pretty much just a matter of chopping it all in a food processor. My little brother used to call it pizza dip because it tasted like everything on a pizza to him....

Provided by Pamela Rappaport

Categories     Vegetable Appetizers

Time 20m

Number Of Ingredients 15

1 can(s) 14 oz can artichoke hearts, drained and chopped
2 7 oz cans sliced mushrooms, drained and chopped
1 7 oz jar roasted red peppers, drained and chopped
1 c pimiento-stuffed olives, drained and chopped
1/2 c chopped green pepper
1/2 c chopped celery
FOR THE DRESSING
1/2 c finely chopped red onion
1 clove garlic, minced
1/3 c olive oil
2/3 c white vinegar
2 tsp italian seasoning blend
1 tsp seasoned salt
1/2 tsp pepper
1 Tbsp sugar

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.

SEAFOOD ANTIPASTO WITH TONNATO WASABI DIP



SEAFOOD ANTIPASTO WITH TONNATO WASABI DIP image

Categories     Shellfish     Appetizer     Steam     Vegetarian

Yield 6-8 servings

Number Of Ingredients 15

Ingredients for Dip:
1/4 cup Wasabi flavored mayonnaise
6 oz can tuna packed in oil, drained
1/4 cup regular sour cream
1 1/2 teaspoon fish sauce
3/4 teaspoon brown sugar
1/2 teaspoon Asian chili garlic paste
3 tablespoon finely chopped dill
INGREDIENTS FOR ANTIPASTO :
1 lbs mussels, bearded, scrubbed
1 lbs jumbo shrimp, peeled, tail intact
1 lbs jumbo scallops
1 cup carrot sticks, 3 " long
1 hothouse cucumber, seeded, peeled, cut into 3" sticks
curly lettuce leaves

Steps:

  • Preparation: Process all ingredients for dip in a food processor except for dill. When smooth, stir in dill by hand. Cover, refrigerate. Boil water in a stockpot with steamer insert. Steam mussels, covered, till shells open, discard the ones that do not open. Remove mussels. Place shrimp in steamer. Steam , covered till shrimp turns pink. Remove. Place scallops in steamer. Steam, covered, till scallops are just done. Remove. Place carrots in steamer. Steam, covered, 3 minutes, rinse under cold water. Line a platter with lettuce leaves. Place dip in center. Surround with mussels, shrimp, scallops, cucumber and carrots. Garnish with dill sprigs.

ANTIPASTO "DIP"



Antipasto

Great do ahead recipe that's quick and tasty. Serve it with nice crusty Italian bread or some fennell that's been cut into long slices. Throw it together and forget about it until your guests arrive!

Provided by CHRISSYG

Categories     Peppers

Time 5m

Yield 10 serving(s)

Number Of Ingredients 10

2 (14 ounce) cans whole artichoke hearts (drained)
2 cloves garlic
1 (12 ounce) can roasted red peppers (drained)
2/3 cup packed fresh flat-leaf parsley
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons red wine vinegar
2/3 cup oil-cured black olive (remove pits)
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Place artichoke hearts and garlic in food processor.
  • Pulse on and off until roughly chopped.
  • Add the rest of the ingredients and continue to pulse until finely chopped (but not to the point of minced or puréed) Allow to stand refrigerated for at least an hour for the flavors to marry.
  • Serve with crusty bread or crudités.

Nutrition Facts : Calories 107.6, Fat 6.6, SaturatedFat 0.9, Sodium 1041.8, Carbohydrate 11.7, Fiber 5.2, Sugar 0.9, Protein 3.3

ANTIPASTO LAYERED DIP



ANTIPASTO LAYERED DIP image

Categories     Condiment/Spread     Cheese     Appetizer     Christmas     Cocktail Party     Vegetarian     Quick & Easy     Low Sodium     Low/No Sugar

Yield 8-10 people

Number Of Ingredients 6

1)1/2 C Goat Cheese and 1/2 C Cream cheese
2)1/2 C (or more) Pesto
1/2 C chopped sundried tomatoes in oil
4)1/2 C chopped marinated artichoke hearts
1/4 C pine nuts
6)1 tablespoon Capers(optional)

Steps:

  • 1) Blend the 2 cheeses in the food processor or by hand 2) Spread the cheeses in the bottom of a small serving dish (6"x6" roughly) 3) spread the pesto over the cheese 4) sprinkle the remaining ingredients on top 5) serve with crackers(use a small spoon) 6) can be served immediately or chilled. Keeps well in fridge. Can also layer the dip into small ramekins and place around the room at a party.

ANTIPASTO PESTO DIP



Antipasto Pesto Dip image

This is an awesome recipe.....it can be used in a variety of ways. I use it at the center of a large antipasto tray surrounded by veggies, cheeses and a variety of italian meats. It is delicious and looks so beautiful. It can serve as a light meal in some instances or just as an appetizer tray before a dinner party. It's pretty impressive to say the least.

Provided by Chef53Kathy

Categories     Very Low Carbs

Time 30m

Yield 1 large platter, 12-15 serving(s)

Number Of Ingredients 7

1 lb butter, softened
1 lb cream cheese, softened
3/4 cup parmesan cheese, grated
10 ounces frozen spinach, thawed and squeezed dry
1/4 cup extra virgin olive oil
3 tablespoons basil pesto, good quality store bought
1 teaspoon chopped garlic

Steps:

  • With an electric mixer combine the cream cheese and butter and whip till light and fluffy.
  • In a separate bowl combine the squeezed spinach, cheese, EVOO, garlic and pesto. Saran Wrap a mold or tall glass dish and layer the butter mixture and the pesto mixture to create a pretty layerd dip, beginning and ending with the butter mixture. Cover and refrigerate until set. I make this part the day before I am serving the dip.
  • To serve, unmold and place in the center of your serving dish -- I use a punch bowl platter for this. Surround the dip with assorted veggies, baguette bread slices, prosciutto, pepperoni, salami, cheese cubes, olives, let your imagination be your guide.

Nutrition Facts : Calories 481.1, Fat 50.4, SaturatedFat 29.5, Cholesterol 128.4, Sodium 445.1, Carbohydrate 3.2, Fiber 1.3, Sugar 0.4, Protein 6.8

ANTIPASTO DI GAMBERI E AVOCADO CON MAIONESE ALLA SENAPE (PRAWN AND AVOCADO STARTER WITH MUSTARD DIP)



Antipasto di Gamberi e Avocado con Maionese alla Senape (Prawn and Avocado Starter with Mustard Dip) image

A simple but elegant prawn starter with ripe avocado and a homemade mustard dip. Cook the prawns well in advance to get a head start; it's also best served chilled.

Provided by Angelo

Categories     Antipasto

Time 20m

Yield 8

Number Of Ingredients 6

1 egg yolk, at room temperature
3 ½ tablespoons sunflower oil, or as needed, divided
1 tablespoon Dijon mustard
salt and ground black pepper to taste
2 ripe avocados, sliced
12 ounces precooked prawns, peeled and deveined

Steps:

  • Combine egg yolk, 1 teaspoon sunflower oil, and Dijon mustard in a bowl; whisk until smooth. Pour in remaining oil gradually, continuing to whisk, until sauce is smooth. Season with salt and pepper.
  • Arrange avocado slices in the center of a serving platter. Scatter prawns around the avocados. Pour sauce over avocado.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 0.5 g, Cholesterol 107.5 mg, Fat 7.1 g, Protein 9.1 g, SaturatedFat 0.9 g, Sodium 161.3 mg

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What is Antipasto Dip?

Antipasto dip is a delectable dish that brings together the rich and bold flavors of antipasto (an Italian appetizer) and the creamy and smooth texture of dips. It is typically made with a blend of cheese, meats, and vegetables, combined with mayonnaise, cream cheese, sour cream, or a combination of these ingredients. Antipasto dips are found in many Italian family recipes, and they have become a favorite appetizer at parties and gatherings. This dip is not only delicious, but it is also a perfect way to use any leftover antipasto ingredients.

Ingredients in Antipasto Dip

Antipasto dip is a versatile dish that can be made with a variety of ingredients. Typically, it includes the following:
Cheeses
Cheeses are an essential ingredient in antipasto dips. You can use a combination of shredded or crumbled cheeses such as mozzarella, provolone, Parmesan, feta, or blue cheese.
Meats
Meats add a savory flavor to the dip. You can use thinly sliced salami, prosciutto, pepperoni, or ham.
Vegetables
Vegetables add color and flavor to the dish. Common vegetables used in antipasto dips are olives, roasted red peppers, sun-dried tomatoes, marinated artichoke hearts, and chopped fresh herbs.
Dairy Products
Mayonnaise, cream cheese, sour cream, and Greek yogurt are common dairy products used in antipasto dips. These ingredients bring a creamy texture to the dip.

How to Make Antipasto Dip

Antipasto dip is very easy to make, and it only takes a few ingredients. Here are the steps to make it:
Step 1
In a medium bowl, mix together the cheeses, meats, and vegetables.
Step 2
In another bowl, beat the mayonnaise, cream cheese, or sour cream until smooth.
Step 3
Add the cheese and meat mixture to the mayonnaise mixture, and stir until well combined.
Step 4
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.

Ways to Serve Antipasto Dip

Antipasto dip is a versatile dish that can be served in many ways. Here are some ideas:
As an Appetizer
Antipasto dip is a perfect appetizer for any party or gathering. You can serve it with crackers, pita chips, or baguette slices.
As a Sandwich Spread
You can use antipasto dip as a spread for sandwiches or wraps. It adds a delicious and flavorful twist to any sandwich.
As a Pizza Topping
You can spread antipasto dip on top of the pizza crust and bake it in the oven. It creates a delicious, cheesy, and flavorful pizza.
As a Pasta Sauce
Antipasto dip can also be a great pasta sauce. You can add it to cooked pasta and toss it together with some olive oil.

Variations of Antipasto Dip

There are many variations of antipasto dip. Here are some ideas:
Vegan Antipasto Dip
You can make a vegan version of antipasto dip by using vegan cheese and vegan cream cheese.
Spicy Antipasto Dip
If you like spicy food, you can add some crushed red pepper flakes or chopped jalapenos to the dip.
Low-Fat Antipasto Dip
You can reduce the fat content in antipasto dip by using low-fat or fat-free dairy products.
Mediterranean Antipasto Dip
To give your antipasto dip a Mediterranean twist, use ingredients such as hummus, roasted eggplant, and feta cheese.

Conclusion

Antipasto dip is a delicious appetizer that is easy to make, versatile, and perfect for any occasion. With so many variations, you can change up the ingredients to suit your taste and preferences. Give this tasty dip a try, and it will become a new favorite in your appetizer repertoire.
Antipasto dip recipes are a great way to add flavor to any party or gathering. Antipasto, which means "before the meal," is typically served as an appetizer and consists of a variety of cured meats, cheeses, olives, and vegetables. Antipasto dips are a twist on the classic antipasto platter, combining the flavors of these ingredients into a creamy, delicious dip. In this article, we will provide valuable tips for making the perfect antipasto dip, without providing actual recipes.

Tip #1: Start with High-Quality Ingredients

The first and most important tip for making a delicious antipasto dip is to start with high-quality ingredients. You want your dip to be flavorful, so use ingredients that are fresh, flavorful, and of high quality. Choose a variety of meats, cheeses, and vegetables that complement each other and balance the flavors. Some popular antipasto ingredients include prosciutto, salami, pepperoni, marinated artichokes, sun-dried tomatoes, roasted red peppers, and olives.

Tip #2: Use a Variety of Textures

Antipasto dips are all about combining different flavors and textures. To create a delicious dip, use a variety of textures in your ingredients. For example, include some crunchy vegetables like carrots, celery, or bell peppers, along with some smooth and creamy cheeses like mozzarella or feta. You can also add some nuts or seeds to your dip to add a little crunch and texture.

Tip #3: Balance Your Flavors

One of the keys to making a delicious antipasto dip is to balance your flavors. You don't want your dip to be too salty, too spicy, or too sour. To achieve a good balance of flavors, start by choosing ingredients that complement each other. For example, if you're using a salty prosciutto, pair it with a mild cheese like mozzarella to balance out the saltiness. You can also add some sweetness to your dip by including some honey or balsamic vinegar.

Tip #4: Blend Your Ingredients Well

To create a smooth and creamy antipasto dip, it's important to blend your ingredients well. You want all of the flavors and textures to combine well, so use a food processor or blender to blend your ingredients until they are smooth and creamy. If you prefer a chunkier dip, you can pulse your ingredients in the food processor to leave some texture.

Tip #5: Experiment with Flavors

The beauty of antipasto dips is that they are very versatile and allow you to experiment with different flavors. Don't be afraid to add your own twist to the traditional antipasto ingredients. For example, you can add some fresh herbs like basil or thyme to give your dip a little extra flavor. You can also experiment with different types of cheese or meats to create a unique and flavorful dip.

Tip #6: Let Your Dip Rest

Once you've blended all of your ingredients together, it's a good idea to let your dip rest for a little while to allow the flavors to meld together. Cover your dip with plastic wrap and refrigerate it for at least an hour or two before serving. This will give your dip a chance to thicken up and the flavors to develop.

Tip #7: Serve with the Right Dippers

Finally, it's important to serve your antipasto dip with the right dippers. You want something that will complement the flavors of your dip and provide a good contrast in texture. Some popular dippers for antipasto dips include crackers, sliced baguette, pita chips, or even vegetables like cucumbers or carrots.

Conclusion

Antipasto dips are a delicious and flavorful appetizer that are perfect for any occasion. By following these valuable tips, you can create a perfect antipasto dip that is sure to impress your guests. Start with high-quality ingredients, balance your flavors, use a variety of textures, blend your ingredients well, and experiment with different flavors. Let your dip rest before serving and choose the right dippers to provide a good contrast in texture. With these tips, you'll be sure to create a delicious and crowd-pleasing antipasto dip every time.

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