Olive Garden Recipes

Olive Garden San Remo Dip

• 6 oz. can tiny shrimp (drained, reserve liquid)
• 6 oz. can crab meat (drained, 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 asiago cheese, grated
• 2 tablespoons parmesan cheese, grated
• 1/2 -3/4 cup half and half
• 11/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
• 1/4 cup fresh parmesan cheese, finely shredded for topping

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, horseradish, and 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 will not scorch on bottom.
In a shallow 9-inch baking dish, spray 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 F, for 10 - 15 minutes, until heated through. Dip should not brown on top.

Olive Garden Hot Artichoke-Spinach Dip

Ingredients:

• 1/2 cup frozen chopped spinach -- thawed
• 1 cup artichoke hearts -- chopped
• 8 ounce cream cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp salt
• 1/8 tsp garlic powder
• dash ground pepper
• crackers or sliced toasted French bread

Simmer the spinach and artichoke hearts in a cup of water in a small saucepan over med. heat until tender, about 10 min. Drain in a colander when done. Heat the cream cheese in a small bowl in the microwave set on high for 1 min. Or, use a saucepan to heat the cheese over med. heat just until hot. Add spinach and
artichoke hearts to the cream cheese and stir well. Stir in the Parmesan, pepper flakes, salt, garlic powder and ground pepper, combining well. Serve hot with crackers or toasted bread for dipping.