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.

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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