Olive Garden Recipes

San Remo Seafood Dip – Easy Olive Garden Copycat

San Remo Seafood Dip – Easy Olive Garden Copycat

This Olive Garden San Remo Seafood Dip is a warm, creamy blend of shrimp, crab, and cheese layered over marinara — it’s super rich, a little tangy, and pretty dang addictive. It comes together in about 30 minutes, so yeah… good for when you want something impressive but low-effort. Serve it with bread, crackers, or just a spoon. No one’s judging.

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Quick Summary

  • Prep time: 10 mins
  • Cook time: 20 mins
  • Flavor: Cheesy, savory, slightly briny
  • Great for: Game nights, potlucks, last-minute snacks

Why I Like This Recipe

Had a weird craving for something warm and cheesy and slightly seafood-y, if that makes sense? Dug through the pantry, found shrimp and crab cans (no shame), and pulled this off faster than I expected. It’s one of those dips that disappears mid-conversation — like, you blink and it’s just gone. Definitely keeping it in the rotation.

Ingredients

  • 6 oz canned tiny shrimp (drained, liquid saved)
  • 6 oz canned crab meat (drained, liquid saved)
  • 2 oz cream cheese (room temp, cubed)
  • 2 tbsp olive oil
  • 2 tbsp flour
  • ¼ tsp salt
  • ⅛ tsp crushed garlic
  • 1 tsp prepared horseradish
  • ⅓ cup grated asiago cheese
  • 2 tbsp grated parmesan cheese
  • ½–¾ cup half and half
  • 5½ cups Barilla marinara sauce (drained well)
  • ¼ cup fresh shredded parmesan (for topping)

How To Make San Remo Seafood Dip

  1. Start your base: Heat oil in a pan, stir in flour till smooth — like a paste.
  2. Add seafood liquid: Slowly pour in the shrimp/crab liquid. Stir it until it thickens up a bit.
  3. Creamy stuff: Mix in the cream cheese, salt, garlic, and horseradish. Keep stirring until it’s smooth.
  4. Melt the cheese: Toss in the asiago and parmesan. Stir until melted and cheesy AF.
  5. Seafood goes in: Add the shrimp and crab. Let that simmer low — just until hot.
  6. Thicken it up: Pour in half and half slowly, stirring the whole time. Let it cook down for about 12–15 mins, like a thick dip.
  7. Assemble: Marinara on the bottom of a baking dish, seafood cheese sauce on top.
  8. Bake: Sprinkle that extra parm and bake at 160°C (325°F) for 10–15 mins. Just warm it through — don’t let it brown.
San Remo Seafood Dip – Easy Olive Garden Copycat
San Remo Seafood Dip – Easy Olive Garden Copycat

Tips for Success

  • Drain that marinara well — watery dip = sad dip.
  • Let your cream cheese soften first. Cold chunks = lumpy sauce.
  • Add the half and half gradually. It helps the texture stay creamy.
  • Simmer low and slow. No boiling. You’ll lose the creamy vibe.
  • Don’t overbake. It just needs to heat through — that’s it.

Storage and Reheating

  • Fridge: Let the dip cool off, then toss it in a sealed container. Keeps fine for about 3 days.
  • Reheat: Low heat on the stove, stir often. Or microwave on medium in short bursts (30 seconds or so). Stir in between.

Frequently Asked Questions

  • Can I use fresh seafood instead of canned?
    Yep, just cook it first and chop it small.
  • Can I swap the marinara for another sauce?
    You could… but it changes the vibe. A creamy alfredo might work if you wanna try something different.
  • Is the horseradish strong?
    Nope, it’s subtle. Adds a tiny kick — not spicy.
  • Can I prep this ahead of time?
    Totally. Assemble it and just bake right before serving.
  • What do I serve it with?
    Breadsticks, toasted baguette, crackers… or honestly just a spoon.

Common Mistakes and How to Dodge Them

  • Not draining the marinara: This one’s big. If it’s too saucy, the dip won’t hold up — it just spreads everywhere like soup. Let the marinara sit in a strainer first.
  • Cold cream cheese: If it’s not soft, it won’t melt right and you’ll get weird lumps. Room temp only.
  • Too much heat = broken sauce: Don’t boil. Don’t even get close. Gentle simmer is the move.
  • Overbaking the dip: It doesn’t need a crust. You’re not making lasagna. Just heat it through.
  • Forgetting to stir often: This sauce is thick. It will stick and burn if you leave it alone too long.

Nutrition Facts (Per Serving)

  • Calories: 155 kcal
  • Total Fat: 10 g
  • Saturated Fat: 4 g
  • Cholesterol: 81 mg
  • Sodium: 583 mg
  • Potassium: 89 mg
  • Total Carbohydrate: 2 g
  • Dietary Fiber: 0 g
  • Sugars: 0 g
  • Protein: 12 g

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San Remo Seafood Dip – Easy Olive Garden Copycat

Recipe by LuluCourse: AppetizersCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

155

kcal

A cheesy, creamy seafood dip layered over marinara and baked — easy, warm, and kinda luxurious.

Ingredients

  • 6 oz canned shrimp (drained, reserve liquid)

  • 6 oz canned crab (drained, reserve liquid)

  • 2 oz cream cheese, cubed

  • 2 tbsp olive oil

  • 2 tbsp flour

  • ¼ tsp salt

  • ⅛ tsp garlic

  • 1 tsp horseradish

  • ⅓ cup asiago cheese

  • 2 tbsp parmesan cheese

  • ½–¾ cup half and half

  • 5½ cups marinara (drained)

  • ¼ cup shredded parmesan (for topping)

Directions

  • Heat oil, add flour, stir to paste.
  • Add shrimp/crab liquid, stir until smooth.
  • Add cream cheese, seasonings, horseradish.
  • Stir in asiago + parmesan until melted.
  • Add seafood, simmer gently.
  • Slowly add half and half, simmer until thick.
  • Layer marinara + seafood sauce in baking dish.
  • Top with parmesan, bake at 160°C for 10–15 mins.

Notes

  • Let the cream cheese sit out first.
  • Don’t skip draining the marinara.
  • Stir sauce often while simmering.
  • Only bake until warmed through — no browning.

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