San Remo Dip

Olive Garden Sam Remo Dip

6 ounces can tiny shrimp (drain and reserve liquid)
6 ounces can crab meat (drain and reserve liquid)
2 ounces cream cheese, room temperature and cubed
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoons salt
1/8 teaspoons crushed garlic
1 teaspoons prepared horseradish
1/3 cup grated asiago cheese
2 tablespoons grated parmesan cheese
1/2-3/4 cup half and half
5 1/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
1/4 cup fresh parmesan cheese, finely 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 reserve from the shrimp and crab; stir well. To this sauce, add cubed cream cheese, salt, crushed garlic, and horseradish; 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 does not scorch on bottom.
Spray a shallow 9-inch baking dish 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 F, for 10-15 minutes, until heated through. Dip should not brown on top.