sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Party Room
  Flora's Hideout

 Important Info
  Submit a Recipe

 Hideout Search

Olive Garden San Remo Dip Appetizer

Author/Submitted by:
Servings: 8
Categories: Appetizers / Cheese / Low-Carb / Seafood

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

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.

Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.