Olive Garden San Remo Seafood Dip – The Ingredients:

• 6 oz. can crab meat (drain, but save the liquid)
• 6 oz. can baby shrimp (drain, but save the liquid)
• 2 oz. room temp. cream cheese, cubed
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• ¼ tsp table salt
• 1/8 tsp crushed garlic
• 1 tsp prepared horseradish
• 1/3 cup grated asiago cheese
• 2 tbsp grated parmesan cheese
• ½ to ¾ cup half & half
• 1½ cups prepared Barilla marinara sauce (remove excess liquid)
• ¼ cup fresh, finely shredded parmesan (to be used as a topping)

Olive Garden San Remo Seafood Dip –

1. Preheat oven to 325 degrees F.
2. In a 2-quart saucepan over med-low heat, add olive oil.
3. When oil is nice and hot, slowly stir in flour.
4. Incorporate juices from clams and shrimp, stirring well.
5. Add cubed cream cheese, salt, horseradish, and crushed garlic. Stir until smooth.
6. Add asiago and parmesan cheeses (not the finely shredded parm) – Stir until smooth.
7. When the cheeses are melted and the sauce is smooth, incorporate crab and shrimp. Blend well.
8. Simmer until thoroughly heated.
9. While the seafood sauce is simmering, add half & half – a little at a time – until the sauce begins to resemble warm pudding.
10. Let sauce simmer for 12-15 minutes, stirring frequently. Do NOT let scorch!
11. Spray some Pam into the bottom of a 9” baking dish.
12. Pour marinara sauce into the bottom of baking dish.
13. Gently spoon seafood sauce on top of marinara.
14. Sprinkle your freshly shredded parmesan over the top.
15. Bake at 325 degrees for 11-16 minutes. Dip should be hot and bubbling, but not browning.
16. Enjoy with your favorite bread or tortilla chips!

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This entry was posted on Friday, August 13th, 2010 at 12:44 am and is filed under Appetizers, Olive Garden. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.