2 T olive oil 2 T wheat flour(or use white) 6 oz shrimp, canned, reserve liquid 6 oz crab meat, canned, reserve liquid 2 oz fat free cream cheese, cubed, room temp .25 tsp salt 1/8 tsp crushed garlic 1 tsp prepared horseradish 1/3 c Asiago cheese 2 T Parmesan 1/2 c fat free half and half, up to 3/4 cup 1.5 c marinara, remove excess liquid 1/4 cup shredded Parmesan
In a sauce pan on med-low heat, heat olive oil and blend in flour. Add. the reserved shrimp/crab liquids and stir well. Add cubed cream cheese, salt, crushed garlic, horseradish-stir until smooth. Add Asiago and Parmesan(save the 1/4 cup Parm for topping) and stir until smooth. When the cheese have melted and sauce is smooth, add shrimp and crab, blend well. Simmer until heated through. Finally, add the half and half a little at a time until the sauce starts to simmer and has the consistency of warm pudding. Let sauce simmer for 12-15 minutes-stir occasionally to prevent scorching. In a shallow baking dish(9" diameter recommeded), spray with non-stick spray and place drained marinara sauce, then carefully spon seafood sauce on top---do not blend together. Sprinkle with the remaining Parmesan and place in a preheated oven at 325, for 10-15 minutes, until heated through...don't allow dip to brown on top.
Serve with toasted breads, or for a low carb treat, serve with sliced mushroom, cucumber, etc.