There’s something truly magical about dipping a warm Olive Garden breadstick into their legendary San Remo seafood dip. This beloved appetizer perfectly captured the essence of Italian-American comfort food with its luxurious blend of cream cheese, tender seafood, and robust marinara sauce. Though no longer on the menu, this discontinued treasure lives on in the hearts of Olive Garden fans who remember its creamy, indulgent perfection.
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Table of Contents
Why This Recipe Works
The genius of San Remo dip lies in its perfect marriage of two distinct elements: a rich, cheesy seafood mixture and bright marinara sauce that create a beautiful flavor contrast. The cream cheese base provides luxurious richness while Asiago and Parmesan add sharp, nutty complexity. The canned seafood, while convenient, delivers authentic ocean flavor that pairs beautifully with the Italian cheese blend and aromatic garlic and horseradish.
San Remo Seafood Dip Recipe Ingredients
For the Seafood Base
- Canned tiny shrimp – Provides sweet, tender seafood flavor and texture without the hassle of cooking fresh shrimp
- Canned crab meat – Adds delicate, briny sweetness and flaky texture that elevates the dip’s sophistication
- Cream cheese – Forms the rich, smooth foundation that binds all ingredients while adding luxurious creaminess
- Olive oil – Adds fruity richness and helps create the base for building flavors in the sauce
For the Flavor Development
- All-purpose flour – Creates a light roux that helps thicken the sauce and prevents separation during baking
- Salt – Enhances all flavors and balances the richness of cheese and seafood components
- Fresh garlic – Provides aromatic depth and sharp flavor that complements both seafood and cheese beautifully
- Prepared horseradish – Adds subtle heat and tangy brightness that cuts through the rich cream base
For the Cheese Blend
- Asiago cheese (grated) – Contributes a sharp, nutty flavor with excellent melting properties for a smooth texture
- Parmesan cheese (grated) – Adds salty, umami depth and helps create the signature Italian flavor profile
- Half and half – Provides additional creaminess while helping achieve the perfect dip consistency
How to Make Seafood Dip
- First, you will make a creamy white sauce with cream cheese and juices from the crabmeat and shrimp.
- Add Asiago, Parmesan, shrimp, crab, and then some half-and-half. You’ll have a thick sauce with the consistency of pudding.
- Strain the marinara sauce and put it in a baking dish and top it with the cream sauce.
- Stir until the two sauces are combined together then bake it in the oven.
What to Eat Seafood Dip With
Serve this incredible baked dip with homemade breadsticks, soft pretzels, or crostini.
For a low-carb and keto-friendly appetizer, serve San Remo dip with sliced vegetables, low-carb crackers, or keto breadsticks.
Heck, you could use it as a sauce and pour it over pasta for a delicious dinner.
Storage & Reheating Instructions
- Refrigerator Storage: Store covered in refrigerator for up to 3 days in airtight containers
- Reheating Method: Reheat in a 300°F oven for 15-20 minutes, stirring halfway, until heated through. Microwave individual portions for 30-60 seconds, stirring between intervals
- Freezing: Can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating
Love Olive Garden? Try these copycat recipes!
- Olive Garden Angry Alfredo
- Olive Garden Carbonara
- Olive Garden Formaggio Pizza
- Olive Garden Lasagna Dip
- Olive Garden Minestrone Soup
- Olive Garden Parmesan Shrimp
- Olive Garden Spinach Artichoke Dip
- Olive Garden Tortellini al Forno
Popular Hot Dip Recipes
Check out more of my easy appetizer recipes and the best Olive Garden recipes here on CopyKat!
Olive Garden San Remo Seafood Dip
Ingredients
- 6 ounces can tiny shrimp (drain and reserve liquid)
- 6 ounces can crab meat (drain and reserve liquid)
- 2 ounces cream cheese, room temperature and cubed
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/8 teaspoon crushed garlic
- 1 teaspoon prepared horseradish
- 1/3 cup grated asiago cheese
- 2 tablespoons grated parmesan cheese
- 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
Instructions
- 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, and horseradish; 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 does not scorch on bottom. Spray a shallow 9-inch baking dish 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 degrees, for 10-15 minutes, until heated through. Dip should not brown on top.
Took me forever to get around to trying this recipe, but it was fantastic. I might add a little mozzarella on top and give it a quick broil next time, but following the recipe exactly produces a spot-on copycat that left me feeling nostalgic and perhaps a little too full. 🙂
Thanks for sharing this delicious appetizer.
I cant wait to try this , my daughter loves it and they took it off the menu over a year ago and she was not happy , I will try it soon and see what she thinks… thanks
GREAT recipe! Tastes exactly like the orig at OG!!!! They don’t
serve this at my local OG anymore so now I can have it at home!!
A wee bit time consuming as the grating, draining, and stirring but
worth every minute!! 🙂 Thanks!