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Name: Olive Garden San Remo Dip
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 6oz can Shrimp drained, reserve liquid; 6oz can Crab meat drained, reserve liquid; 2 ounces Cream cheese room temp., cubed; 2 tablespoons Olive oil; 2 tablespoons Flour; 1/4 teaspoon Salt; 1/8 teaspoon Fresh garlic, peeled crushed; 1 teaspoon Horseradish prepared; 1/3 cup Asiago cheese grated; 2 tablespoons Parmesan cheese grated; 1/2 cup Half-and-half cream qty. may increase to 3/4 cup; 5 1/2 cups Barilla marinara sauce drained to remove excess liquid; 1/4 cup Parmesan cheese shredded for topping

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INGREDIENTS

6oz can Shrimp ; drained, reserve liquid
6oz can Crab meat ; drained, reserve liquid
2 ounces Cream cheese ; room temp., cubed
2 tablespoons Olive oil
2 tablespoons Flour
1/4 teaspoon Salt
1/8 teaspoon Fresh garlic, peeled ; crushed
1 teaspoon Horseradish ; prepared
1/3 cup Asiago cheese ; grated
2 tablespoons Parmesan cheese ; grated
1/2 cup Half-and-half cream ; qty. may increase to 3/4 cup
5 1/2 cups Barilla marinara sauce ; drained to remove excess liquid
1/4 cup Parmesan cheese ; shredded for topping

Servings

INSTRUCTIONS

In a 2-quart saucepan on medium-low heat olive oil and blend in flour. Add to flour the liquids that were reserved from the shrimp and crab, stir well.

To this 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 has melted and sauce is smooth, add shrimp and crab, blend well. 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 9-inch baking dish, spray with nonstick spray. Add drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded parmesan cheese and place in a preheated oven at 325 degrees F, for 10-15 minutes, until heated through. Dip should not brown on top.

NOTES

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Olive Garden San Remo Dip

6oz can Shrimp drained, reserve liquid
6oz can Crab meat drained, reserve liquid
2 ounces Cream cheese room temp., cubed
2 tablespoons Olive oil
2 tablespoons Flour
1/4 teaspoon Salt
1/8 teaspoon Fresh garlic, peeled crushed
1 teaspoon Horseradish prepared
1/3 cup Asiago cheese grated
2 tablespoons Parmesan cheese grated
1/2 cup Half-and-half cream qty. may increase to 3/4 cup
5 1/2 cups Barilla marinara sauce drained to remove excess liquid
1/4 cup Parmesan cheese shredded for topping

In a 2-quart saucepan on medium-low heat olive oil and blend in flour.  Add to flour the liquids that were reserved from the shrimp and crab, stir well.
To this 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 has melted and sauce is smooth, add shrimp and crab, blend well.  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 9-inch baking dish, spray with nonstick spray.  Add drained marinara sauce and carefully spoon seafood sauce on top.  Sprinkle with freshly shredded parmesan cheese and place in a preheated oven at 325 degrees F, for 10-15 minutes, until heated through.  Dip should not brown on top.

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 6 Servings

Calories: 113
Calories from Fat: 79 (70%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 4.7g	24 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.4g
Cholesterol 23.6mg		7 %
Sodium 68.6mg		2 %
Potassium 49.3mg		1 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.7g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 113

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