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
Ingredients
- 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
- breadsticks
Instructions
For the seafood dip
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On medium-low, heat olive oil and flour in 2 quart saucepan.Â
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Add liquids from canned seafoods. Add cubed cream cheese, salt, garlic and horseradish. Stir till smooth.Â
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Add asiago and 2 Tbs. parmesan cheese. Stir until smooth.
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Add seafood; blend well. Simmer until heated. Add half and half a little at a time to seafood sauce.
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It will resemble a pudding. Simmer 12-15 minutes. Stir frequently, don't scorch.
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In a shallow baking dish, spray with a non-stick spray. Line the bottom of the dish with the marinara.
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Place seafood mixture on top of the marinara. Sprinkle with 1/4 C. parmesan cheese.Â
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Bake at 325F for10-15 minutes. Do not brown. Let cool for a few minutes before serving.
For the breadsticks:
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Breadsticks: Follow the instructions on the package for baking time and temp.Â
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Before you put them in the oven, brush with olive oil and sprinkle with parm cheese.
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Wrap in tin foil. When they're done, cut them on a diagonal into dipping size pieces.
Nutrition
- 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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