This shrimp and crab mixture is meant for breadstick dipping. Ready this for the next house-over dinner or game night and the folks will love to pair this with their sides.
How To Make Copycat Olive Garden's San Remo Seafood Dip
- 6 oz tiny shrimp, drain, reserve liquid
- 6 oz crab meat, drain, reserve liquid
- 2 oz cream cheese, cubed
- 2 tbsp olive oil
- 2 tbsp flour
- 1/4 tsp salt
- 1/8 tsp garlic, crushed
- 1 tsp horseradish
- 1/3 cup asiago cheese
- 2 tbsp parmesan cheese, grated
- 3/4 cup half and half
- 1 1/2 cup Barilla marinara sauce, remove excess liquid
- 1/4 cup parmesan cheese , for topping
For the seafood dip
On medium-low, heat olive oil and flour in 2 quart saucepan.
Add liquids from canned seafoods. Add cubed cream cheese, salt, garlic and horseradish. Stir till smooth.
Add asiago and 2 Tbs. parmesan cheese. Stir until smooth.
Add seafood; blend well. Simmer until heated. Add half and half a little at a time to seafood sauce.
It will resemble a pudding. Simmer 12-15 minutes. Stir frequently, don't scorch.
In a shallow baking dish, spray with a non-stick spray. Line the bottom of the dish with the marinara.
Place seafood mixture on top of the marinara. Sprinkle with 1/4 C. parmesan cheese.
Bake at 325F for10-15 minutes. Do not brown. Let cool for a few minutes before serving.
For the breadsticks:
Breadsticks: Follow the instructions on the package for baking time and temp.
Before you put them in the oven, brush with olive oil and sprinkle with parm cheese.
Wrap in tin foil. When they're done, cut them on a diagonal into dipping size pieces.
- Sugar: 4g
- Calcium: 236mg
- Calories: 247kcal
- Carbohydrates: 9g
- Cholesterol: 49mg
- Fat: 18g
- Fiber: 1g
- Iron: 1mg
- Potassium: 376mg
- Protein: 14g
- Saturated Fat: 8g
- Sodium: 1060mg
- Vitamin A: 706IU
- Vitamin C: 8mg
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