Antipasto Dip

Ingredients

• 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