Thursday, March 18, 2010

San Remo Seafood Dip


The Olive Garden used to have the most amazing seafood dip, San Remo Dip, on their menu. Like any good chain, they got rid of it. We were appalled, then we went to the interwebs and found our own recipe.

All in all, a perfectly suitable substitute. A little on the thin side, so next time I would simmer for a longer amount of time till it's nice and thick. Yum! Serve with your favorite bread sticks, sliced baguette or crackers.

San Remo Seafood Dip - Olive Garden Copycat
Makes 6-8 servings

Ingredients:

  • 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 (I added more)
  • 1/3 cup Asiago Cheese, grated (ditto)
  • 2 tablespoons Parmesan cheese, grated (ditto ditto)
  • 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

Directions:

  1. In a two quart sauce pan on medium low temperature, heat olive oil and blend in flour. Add to flour the 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.
  2. When the cheese have been melted and sauce is smooth, add shrimp and crab and mix 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.
  3. 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.
Recipe source

10 comments:

  1. I have been a follower for a while! I love your blog! You share some yumminess! I would love it if you stopped by and became my newest follower!

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  2. Oooh, this looks good too! Great app for a party!

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  3. Oh my gosh I about cried when they took it off the menu! It was hands down my favorite- I always just ordered the dip for myself and a salad! I can't wait to try this!!!!

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  4. OH MY WORD. That looks delish!

    Would love for you to share at Calling All Crafters!
    http://allthingsfee.blogspot.com/2011/06/calling-all-crafters-13th-edition.html

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  5. what a great thing to have for snack or anytime yummy come see what I shared at http://shopannies.blogspot.com

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  6. YUM!! i'm going to have to try this!!! thanks for sharing!

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  7. Your food photos are lovely. I too have a Jam Hands around... found black cherry jelly on my white sheers the other day. I so understand. =)

    Stopping over from Jenn Erickson's place,
    Dawn

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  8. Now that looks scrummy! I adore seafood dip so I'll be adding this to me recipe collection :)

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  9. I think we would be licking the bowl clean! Man alive this sounds so good! Thanks for linking up to Hunk of Meat Monday!

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  10. Sounds phenomenal! The San Remo dip is bringing back memories of the seafood crepes that my mom used to make. I may have to give the trip down memory lane an extended tour and make this dip for our next "Happy Hour"!

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