SHRIMP and CRAB DIP
Uno Chicago Grill Copycat Recipe
1 (8 oz.) block cream cheese
4 cloves garlic, minced
1/3 cup heavy whipping cream
1/4 cup mayonnaise
1 tablespoon grated fresh Parmesan cheese
1/2 teaspoon dry thyme
1/2 teaspoon dry flat leaf parsley
10 (20-25 count) cocktail shrimp, tailed, deveined, and cut in half
2 (6 oz.) cans crab meat, drained
1 teaspoon garlic powder or garlic salt, plus extra to sprinkle on bread
additional salt and pepper to taste
1/2 French baguette, sliced 1/4 inch thick
1/2 stick (1/4 cup) melted butter
2 Roma tomatoes, seeded and diced, tossed with 1 tbsp. olive oil and basil
block of parmesan cheese
Preheat oven to 425 degrees.
Prepare bread. Slice baguette and brush with melted butter. Sprinkle with garlic powder/garlic salt to taste.
In a saucepan add block of cream cheese, minced garlic, heavy whipping cream, and mayonnaise. Let simmer briefly and whisk until smooth. Add 1 tablespoon freshly grated parmesan cheese, thyme, garlic powder/salt, and stir. Mix in shrimp and crab meat throughout, ensuring an even consistency.
Pour mixture into an oven safe dish. Grate fresh parmesan over the entire dish, ensuring that it is even and thick enough to create a cheesy crust. Place in oven for 10 minutes, or until bubbling hot and the cheese has browned.
Take out dish and let cool. Meanwhile, place baguette on a baking sheet and bake until golden brown. Sprinkle diced tomato mixture atop the shrimp and crab fondue and serve with a large spoon and toasted bread slices.