Olive Garden's San Remo Dip

Ingredients:
1 can tiny shrimp - (6 oz) -- drained, and
liquid reserved
1 can crab meat - (6 oz) -- drained, and
liquid reserved
2 ounces cream cheese -- cubed, softened
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 cup half-and-half - (3/4)
1 1/2 cups prepared marinara sauce
= (Barilla, drained of excess liquid)
1/4 cup finely-shredded fresh Parmesan Cheese -- for topping

Cooking Directions:
In a 2-quart sauce pan on medium-low temperature heat olive oil and blend in flour. Add to flour liquids that were reserve from the shrimp and crab, stir well. To 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 have been melted and sauce is smooth add shrimp and crab, blend well. Let 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 to 15 minutes. Stir sauce so it will not scorch on bottom. In a shallow 9-inch diameter baking dish, spray with non stick spray and place 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 to 15 minutes, until heated through. Dip should not brown on top. Tuscany Bread -- If you can not find this on the shelf, try packaged bread sticks from the grocers. Brush with olive oil and sprinkle with canned Parmesan cheese and wrap in aluminum foil. Place in oven while heating
seafood sauce. Heat bread at 350 for 12 to 15 minutes. Remove bread from oven and while warm slice into 3/4-inch diagonal slices, serve with hot San Remo Seafood Dip.

This is a perfect appetizer for a party, you can make it ahead, and heat it up when ready. This combines a rich cheese sauce, with delicious sea food.