Recipe: Olive Garden San Remo Dip and Tuscany Bread

Hi Angel: Here is the recipe....ENJOY

Olive Garden San Remo Dip

1 (6 oz) Can Tiny Shrimp (drained, reserve liquid)
1 (6 oz) Can Crab Meat (drained, reserve liquid)
2 oz Cream Cheese (room temperature, cubed)
2 Tbsp. Olive Oil
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Crushed Garlic
1 tsp. Prepared Horseradish
1/3 cup Asiago Cheese (grated)
2 Tbsp. Parmesan Cheese (grated)
1/2 - 3/4 cup Half and Half
1 1/2 cups Prepared Marinara Sauce (Barilla, drained to remove excess liquid)
1/4 cup Fresh Parmesan Cheese (finely shredded for topping)

In a two quart sauce pan on medium low temperature heat olive oil and blend in flour. Add to flour 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, blend 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.

In a shallow baking dish 9-inches in 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.

Tuscany Bread (can not find on the shelf, try this)

Packaged bread sticks from the grocers. Brush with olive oil and sprinkle with canned parmesan cheese and wrap in aluminum foil. Place in oven while heating seafood sauce. Heat bread at 350 for 12 - 15 minutes. Remove bread from oven and while warm slice into 3/4-inch diagonal slices, serve with hot San Remo Seafood Dip.