[b]Olive Garden’s San Remo Seafood Dip[/b]
Ingredients:
1 (6 oz.) can tiny shrimp (drain, reserve liquid)
1 (6 oz.) can crab meat (drain, reserve liquid)
2 oz. cream cheese, cubed
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon horseradish
1/3 cup asiago cheese
2 tablespoons grated parmesan cheese
3/4 cup half and half
1 1/2 cups Barilla marinara sauce (remove excess liquid)
1/4 cup parmesan cheese (for topping)
Breadsticks bought at the store
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 tablespoons
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 cup parmesan cheese.
Bake at 325F for 10−15 minutes. Do not brown. Let cool for a few
minutes before serving.
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.
B-man 