Recipe by LYNDA KAY
"This easy recipe makes an impressive dip for any party, as well as a great topping for flat iron steak or almost any type of baked fish."
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2 (4 ounce) cans
1 (6 ounce) can
shredded Parmesan cheese
Made it into a sauce: used milk instead of cream, fresh shrimp, a splash of white wine, fresh parsely... poured over hot linguini... GREAT!!!
This is delicious! I made it as a dip for pita bread and it came out really well. I added shredded parmesan cheese just to finish it off. It was a huge hit!
I loved the concept! I had about 3 cups of store bought alfredo sauce I needed to use up and no idea what to do with it!! Since the sauce was already prepared, I just used my food processor to shred frozen crab meat and frozen shrimp. I also sauted about 1 Tbsp of minced onion and a quarter of a green bell pepper, finely chopped in some olive oil. Mixed it all together, salt and pepper to taste, and YUM-O!
This tasted very bland. It lacked much of a seafood flavor as well as seasoning. All those juices I drained off should have been put to use somehow. I followed the recipe verbatim and at the end I was unable to resurrect it with additional flavoring such as Old Bay and additional seasoning salt or pepper.
* Percent Daily Values are based on a 2,000 calorie diet.
Seafood Alfredo Dip
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 102
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