Olive Garden San Remo Dip Appetizer

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Olive Garden San Remo Dip Appetizer

 

 

Ingredients:

2 tablespoons olive oil

2 tablespoons flour

6 ounces shrimp, canned, reserve liquid

6 ounces crab meat, canned, reserve liquid

2 ounces cream cheese, room temperature, cubed

1/4 teaspoon salt

1/8 teaspoon garlic, crushed

1 teaspoon prepared horseradish

1/3 cup Asiago Cheese, grated

2 tablespoons Parmesan cheese, grated

1/2 cup half and half, up to 3/4 cup

1 1/2 cups marinara sauce, Barilla, drained to remove excess

liquid

1/4 cup Parmesan cheese, fresh, finely shredded for topping

 

 

Directions:

In a two quart sauce pan on medium low temperature, heat olive oil

and blend in flour. Add to flour liquids that were reserve from the

shrimp and crab, stir well. To sauce, add cubed cream cheese, salt,

crushed garlic, horseradish, and stir until smooth. Add Asiago and

Parmesan cheeses and stir until smooth. When the cheese have been

melted and sauce is smooth add shrimp and crab, blend well. Let

simmer until heated through. Finally add half and half a little at a

time until the seafood sauce starts to simmer and begins to resemble

warm pudding. Let sauce simmer for 12 - 15 minutes. Stir sauce so it

will not scorch on bottom. In a shallow baking dish 9 " diameter,

spray with non-stick spray and place drained marinara sauce and

carefully spoon seafood sauce on top. Sprinkle with freshly shredded

Parmesan cheese and place in a preheated oven at 325, for 10 - 15

minutes, until heated through. Dip should not brown on top. Serve

with bread.

 

This is a perfect appetizer for a party, you can make it ahead, and

heat it up when ready. This combines a rich cheese sauce, with

delicious seafood. Low-carb if eaten without bread.