Creamy, cheesy seafood is layered on top of marinara sauce for this delicious Copycat Olive Garden San Remo Seafood Dip. Spoon it over toasted crostini or dunk into it with breadsticks or French bread.
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 online and found our own recipe.
All in all, this was a really good substitute. Serve with your favorite bread sticks, toasted baguette slices, French bread or crackers.
Copycat Olive Garden San Remo Seafood Dip
- 9 Inch Pie Plate
- 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 for my taste preference
- 1/2 cup Asiago Cheese grated
- 3 tablespoons Parmesan cheese grated
- 1/2 cup half and half
- 1 1/2 cups marinara sauce
- 1/4 cup Parmesan cheese freshly grated
- 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.
- 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 to 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 crusty bread.