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Antipasto Platter

Antipasto Platter

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 bottle (8 oz.) Italian Dressing
1 can (14 ounce) artichoke hearts, drained & quartered
1/2 pound 3 inch pepperoni slices
1 cup cherry tomatoes, sliced
1/2 cup pitted ripe olives
8 pepperoncini peppers
1 package (8 ounce) Kraft Monterey Jack Cheese cubes/sticks
Additions and/or substitutions:
1 small jar Spanish olives
1 large jar marinated mushrooms
8 ounces Kraft Cheddar Cheese cubes
8 ounce Kraft Jalapeno Cheese cubes
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Let's Make It
1
Pour dressing over artichoke hearts, pepperoni, tomatoes, olives, peppers, and marinate overnight. (I have substituted with the marinade in the mushrooms.)
2
Drain and arrange on a lettuce lined platter, topping off with the cheese.
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