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.
Jump to RecipeQuick 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
- Start your base: Heat oil in a pan, stir in flour till smooth — like a paste.
- Add seafood liquid: Slowly pour in the shrimp/crab liquid. Stir it until it thickens up a bit.
- Creamy stuff: Mix in the cream cheese, salt, garlic, and horseradish. Keep stirring until it’s smooth.
- Melt the cheese: Toss in the asiago and parmesan. Stir until melted and cheesy AF.
- Seafood goes in: Add the shrimp and crab. Let that simmer low — just until hot.
- 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.
- Assemble: Marinara on the bottom of a baking dish, seafood cheese sauce on top.
- 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
You Might Also Like:
- Chicken Alfredo Pizza – Easy Olive Garden Copycat
- Carbonara – Easy Olive Garden Copycat
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San Remo Seafood Dip – Easy Olive Garden Copycat
Course: AppetizersCuisine: ItalianDifficulty: Easy8
servings10
minutes20
minutes155
kcalA 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.