Antipasto Dip

Ingredients

• 1 (14 oz.) can artichoke hearts, drained and chopped
• 2 (4 oz.) cans sliced mushrooms, drained and chopped
• 1 (4 oz.) jar diced pimientos, drained
• 1 c. pimiento-stuffed olives, chopped
• 1/2 c. chopped green pepper
• 1/2 c. chopped celery
• 1/2 c. vegetable oil
• 1/2 c. finely chopped onion
• 1 clove garlic, minced
• 2/3 c. white vinegar
• 2 1/2 tsp. Italian seasoning
• 1 tsp. seasoning salt
• 1 tsp. sugar
• 1/2 tsp. ground pepper