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- #57082
The herb blend of basil, parsley, and rosemary are what make this bread dipping sauce recipe a close copycat to Carrabba's version.
serves/makes:
ready in:
under 30 minutes
48 reviews
6 comments
ingredients
1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon minced fresh garlic
1 teaspoon kosher salt
1/4 cup extra virgin olive oil (or as needed)
directions
Mix together the all the ingredients except olive oil. Place them in a shallow plate or bowl. Pour the olive oil over the spices, adding more as needed.
Use the herb oil for dipping chunks of bread or bread sticks.
recipe tips
For a more intense flavor, let the herb and oil mixture sit for about 30 minutes before serving. Do not let the mixture sit for more than 3 hours at room temperature.
To extract more flavor from the dried herbs, crush them slightly before mixing with the oil.
Serve with a variety of bread such as ciabatta, sourdough, or focaccia for dipping.
For a decorative touch, add a sprig of fresh rosemary or basil to the oil.
Try adding a splash of balsamic vinegar or serving the vinegar on the side if you're unsure if your guests will want it.
If you prefer a smoother texture, blend the oil and herbs in a food processor.
Try adding a pinch of finely grated Parmesan cheese to the herb mix.
Always taste and adjust the seasoning of the oil before serving.
Offer a variety of dipping oils with different herb combinations for guests to choose from.
For a spicier version, add more crushed red pepper or a dash of hot sauce.
common recipe questions
Can I use fresh herbs instead of dried?
Yes, but increase the amount as fresh herbs are less concentrated than dried. Use about 1 teaspoons of each fresh herb and make sure they are VERY finely minced. Dried herbs really work best in this recipe.
What can I use instead of extra virgin olive oil?
Regular olive oil can be used, but extra virgin olive oil provides a better flavor for dipping.
Can I make this herb oil without red pepper?
Yes, the crushed red pepper adds a bit of heat but you can omit it for a milder flavor.
What can I use instead of kosher salt?
Sea salt or regular table salt can be used, but you will need to reduce the amount as kosher salt is less salty.
How do I store and keep the herb oil?
Store in an airtight container in the refrigerator for no more than 2 days. It contains fresh garlic which should not be stored for long, especially at room temperature, or botulism may develop.
Can this herb oil be used for other purposes?
Yes, it's great for marinating meats or as a dressing for salads, just increase the amount of oil and add a little vinegar to taste.
nutrition data
127 calories, 14 grams fat, 2 grams carbohydrates, 0 grams protein per serving. This recipe is low in carbs.
reviews & comments
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MrsHuf REVIEW:
December 19, 2023I generally use a grinder full of spices that a local market sells but it doesn't taste fresh anymore. I decided to look at recipes just to make it myself and found this one. As is - it is perfect. But my husband and I like a bit of grated parmesan and a dash of aged balsamic in our bread dips. Those additions went perfectly with this already delicious dip.
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lorenkan REVIEW:
December 2, 2020I added twice the oil and half the chili pepper. I sautéed the garlic with a little of the oil in a cast iron pan on low and added the rest of it to heat it for a minute or two. Perfect!
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JCook REVIEW:
November 16, 2020Thank you for sharing this recipe! We love it; it totally reminds us of Carraba's version of bread dipping oil.
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Guest Foodie REVIEW:
November 24, 2018Love it.
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upschick712 REVIEW:
February 18, 2017We loved this ... I warm a couple small loafs of round crusty bread in foil and then put a small dish at each persons plate, dip 1 teaspoon of herbs on their dish and let them pour their own olive oil over their herbs.... so so so good!! Good olive oil is key to this dip !!
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hotch467 REVIEW:
February 1, 2017I liked the suggestion of the reviewer "Anonymous," who said he/she mixes up a big batch of the spices to have on hand for a quick snack of bread and oil. I'm doing that right now.
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Not Carrabba's REVIEW:
July 22, 2016I really don't know what people are tasting, but this was kind of bad. It was bitter and tasted nothing like what you get at Carrabba's. I was very disappointed in this recipe.
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CDKitchen Staff Reply:
Sounds like it was your olive oil. Olive oil is bitter but different brands will have different balances of bitterness and fruitiness. You probably wouldn't notice it otherwise but because you really taste the olive oil in this kind of recipe it becomes more apparent. Try experimenting with different brands to see if you can find one you like. This recipe really is good, I personally make it a lot and we did test it here at CDKitchen.
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Anonymous REVIEW:
July 8, 2016I tripled the recipe and mixed up the dry ingredients and put them in a jar. I just shake some out as i need it with oil. Love it for a quick snack with a slice or two of bread.
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Lynda Kaye REVIEW:
April 23, 2015I am having guest over today for a friends birthday & I just sampled this dipping sauce , it was wonderful !! Can't wait to impress my guest !
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Guest Foodie REVIEW:
January 2, 2015Wow only use 1/2 a tsp!!! Way thick with spices!! Use less salt and pepper also! Wow this stuff was strong!!
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Michael and Sheila REVIEW:
March 26, 2014This was a nice pleasant supriae. We decided to add the herbs to the sofrt butter and just a little bit of the Olive Oil. It was awesome far better than just the herbed oil, abd better than a garlic-butter. It was amazing. So have then bring some butter with the berbs next trip!
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Guest Foodie REVIEW:
March 5, 2014I was told from 1 of the waiters there that you need to bake it in the oven for 10 min.
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JohnD--Yummy, but too hot. I decreased the BLACK pepper. Called Carrabba's. they verified REVIEW:
February 17, 2014Loved it!
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Guest Foodie REVIEW:
January 15, 2014love love love it!
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Jude REVIEW:
December 20, 2013I decreased the salt. It was too salty the first time I made it.
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missy9 REVIEW:
December 12, 2013Made as directed but doubled the olive oil. Served with slices of french bread.
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carie REVIEW:
November 7, 2013Needs more oil to have a better consistency otherwise it's all spices. Great flavor though once you thin it a bit.
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joan REVIEW:
October 28, 2013As written, I'd say this serves one, not four! But it's kinda addicting so maybe I'm over eating with it lol! I don't change a thing when I make it (except to make more of it). I make the soft pillsbury breadsticks but I cut them in half and make short sticks out of them and use those for dipping.
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YUMM-O REVIEW:
October 27, 2013I love this dipping sauce! I use french bread slices with it.
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Carrabba's Fan REVIEW:
July 31, 2013I made this recipe exactly as written and loved it. I thought the balance of spices and herbs was perfect but I did thin it with more olive oil. And I agree that you MUST use good quality oil, that makes all the difference.
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kewl kat REVIEW:
July 27, 2013I make this quite often and serve it with slices of french bread or breadsticks. I use dried herbs though and just use less as that way I don't have to worry about keeping fresh herbs on hand and I can make this more often.
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Valerie REVIEW:
July 1, 2013We used this bread dip with the Olive Garden breadsticks recipe we tested. It's a great dip with good balance of flavors. I especially liked the variety of herbs.
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Hans REVIEW:
May 31, 2013I have a garden with fresh basil, parsley, rosemary, and garlic. I looked up this recipe as I was thinking what to do for dinner. I had eaten at Carabba's and wanted to try and duplicate the olive oil dip. This hit the spot! I completed the meal with Marsala Chicken and linguine. Didn't have to drive 50 miles either.
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Jo April 29, 2013
Way too fiery hot. I would omit or greatly cutback on the crushed red pepper
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Sarah REVIEW:
April 14, 2013Made this last night for a girls' wine and whine night at a friend a house. Used fresh herbs (1 T fresh to 1 t dry). It was FANTASTIC and so easy! Yummo! Can hardly wait to do for my parents and family : )
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wolf4301 March 10, 2013
i think its the olive oil that makes the difference..of course they use all the best fresh herbs...does anyone know a olive oil that is close tastingthey use Lamrambla ..and its too expensive to order..
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Lskurla REVIEW:
August 12, 2012My dinner guests loved this recipe. I served with bread lightly sprayed with olive oil, added salt and pepper, then toasted on the grill. I did change the recipe just a bit - I used a 3 to 1 combination of olive oil and balsamic vinaigrette. Tip - make lots of this! It goes quickly.
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kjc REVIEW:
May 12, 2012EXTREMELY close to Carraba's. Everyone I've made this for loves it.
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TracyGinNC REVIEW:
January 26, 2012Very Good! However, I did add a bit more olive oil.
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Kelby REVIEW:
January 23, 2012The salt should be at a about 1:3 ratio with the other spices not 1:1. For example, you could make a bigger batch using 1 Tablespoon of the herbs and 1 teaspoon of salt.
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RVSunshine REVIEW:
December 16, 2011I made this a couple of years ago and gave it to family members who are gourmet cooks, and they loved it!
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Marge Taylor, MI REVIEW:
November 9, 2011This is just awesome. My 4 years old granddaughter ate and ate until there was nothing left! The best dipping oil ever made.
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Britt REVIEW:
October 24, 2011This is very good! Me and my husband went to Carrabba's for our aniversary this month and afterwards I could not stop talking about the bread and needing the recipe! So glad I found this. Thanks!
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tccooks REVIEW:
December 30, 2010ohhh this is so good. You must have a good tasting oil or it can ruin it. I added shredded parmesean the 1st time I made it and mashed it up in a bowl w/ a whisk; 2nd time I added powdered/grated parmesean and it is better w/ shredded. SO yummy.
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Carrabba's Fan REVIEW:
September 3, 2010We really liked it, but will cut back on the salt next time.
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jucanda August 29, 2010
Just made the dipping oil...mine came out a little salty...will use less salt next time.Otherwise it is very good!
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Guest Foodie REVIEW:
August 17, 2010I came in from gathering fresh herbs from my garden when I was inspired to make this recipe. It was superb! The infusion of herbs mingling with the garlic & lemon were tantalizing to the taste buds.
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Former Carrabba's Employee REVIEW:
February 16, 2010Close. Carrabba's uses fresh herbs which helps the flavors blend and compliment each other better than if you use dried herbs.
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trude REVIEW:
January 17, 2010Awesome! Delicious! I made this at Christmas after a dinner guest brought a loaf of artisan bread. The bread was hard and we needed a dipping sauce. I now make this herb oil every week to eat with bread as a appretizer.
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Laura REVIEW:
January 5, 2010We have them grate parmesean cheese into the dipping oil...yummy!
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Guest Foodie REVIEW:
December 3, 2009This is SOOOOO good. I went to Carrabba's today for the first time. I'm NOT a bread eater. I'm a born and raised carnivore!!!! So when they brought the bread and dipping oil, I passed until everybody I was with told me what I was missing. And they were right.I came home tonight to see if I can find a recipe online and this one is it!!! GREAT STUFF. Tastes SOOOOO Good. And I a carnivore!
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Liz November 4, 2009
Is the minced garlic supposed to be fresh or dried? Thanks!
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myartistry REVIEW:
April 20, 2009My family and friends have enjoyed this twice this week...it was yummy. I had a smidge of the oil & herb mixture left (about 2 T.) that I put on top of a roast. It gave a wonderful flavor to the roast!
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Guest Foodie REVIEW:
January 13, 2009This stuff is THE BEST!!
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Guest Foodie REVIEW:
January 13, 2009This stuff is THE BEST!!
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Guest Foodie REVIEW:
November 15, 2008I used just half the salt - personal preference. This is a great recipe!
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Baker Girl REVIEW:
October 6, 2008I sell baked goods at the local Farmers Market and I made up some of this dip to sell in packages. I had samples out and once people tried it, I sold out of the packages. I also use this dip with olive oil and drizzle it over potatoes and bake in oven. Yummy!
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CajunCircus REVIEW:
January 13, 2008So close the Carrabba's, I can't tell the difference. EXCELLENT!
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Mia December 18, 2007
this is the recipe exactly I work for carrabba's and your's is the only correct one. you must work there or know one someone who does.
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Guest Foodie REVIEW:
November 8, 2007This bread dip won rave reviews at our parent/Girl Scout camping trip. Everyone I have served it to wants the recipe and becomes addicted. I also like it because you can have the mix on hand and prepare the dip on the spur of the moment.
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kcat REVIEW:
October 21, 2007very close to original!! make sure to use garlic powder and not garlic salt. it is a bit salty otherwise but still good
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ems911brat REVIEW:
July 26, 2007I made a double batch of this recipe and already love it so much I have made batches for friends. I have used it to make Garlic Bread with cheese and bacon bits, and I used the olive oil and dipping mix to marinate a split chicken, and baked it under a brick. It was wonderful.
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BelleHEART February 15, 2006
Nice mix of spices! I agree that using fresh parsley and fresh rosemary is a must! Recommend using as many fresh herbs as you can in the mix. Also add 1/4 tsp whole nutmeg freshly grated and add 1 tsp fresh orange zest.
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CassieFarmer REVIEW:
July 23, 2005This recipe was super easy and tastes wonderful with fresh, crispy French Bread.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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