Olive Garden Sam Remo Dip:

[Roxy]

Olive Garden Sam Remo Dip:

 

6-oz. can tiny shrimp (drained, reserve liquid)

 

6-oz. can crab meat (drained, reserve liquid)

 

2-oz.s Cream Cheese, (room temperature and cubed)

 

2 T. olive oil

 

2 T. flour

 

1/4 tsp. salt

 

1/8 tsp. crushed garlic

 

1 tsp. prepared horseradish

 

1/3 cup Asiago Cheese, grated

 

2 T. Parmesan Cheese, grated

 

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, horseradish, and 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 will not scorch on bottom.

 

 

In a shallow 9-inch baking dish, spray 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.