Antipasto Spread

Ingredients

4 oz cans mushroom stems
14 oz artichoke hearts
10 oz pimiento-stuffed olives
6 oz ripe olives
1/4 c green pepper
1/2 c celery
3/4 c vinegar
3/4 c olive oil
1/4 c instant onion
2 1/2 italian seasoning
1 ts onion salt
1 ts salt
1 ts seasoned salt
1 ts garlic salt
1 ts sugar
1 ts cracked black pepper

Instructions

Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.