Carrabba’s Bread Dipping Oil – Recipe Review by The Hungry Pinner

If you’ve ever been to Carrabba’s, you have probably had their scrumptious bread dip. I think I could make it a meal. Finding a copycat recipe for the spice blend at the heart of their bread dip was just irresistible. Try and keep me from making this Carrabba’s Bread Dipping Oil recipe!

This post was originally published on January 3, 2018. The text and photos were updated on July 24, 2021. The review and rating have not been changed.

The best bread dip recipe out there! Use as a dipping sauce for cheese, meats, drizzle on salads or mix into pasta sauce. These are the best dipping spices to make ahead and keep it in the pantry!

Recipe Author: Jessica at Savory Experiments
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Jessica at Savory Experiments

The Ingredients

I didn’t have to shop for a single ingredient for this recipe except the bread to go with it. how awesome is that? The herbs, spices, and olive oil are all things I keep in my pantry. The only thing I don’t keep in there is fresh, crusty bread.

If I’m out and about and plan to serve the bread on the same day, I will stop by my grocery store’s bakery. That usually isn’t the case, though, so I like to buy par-baked bread. It’s prepackaged partially baked bread that I can finish baking in 10 minutes. The taste and texture are just like bakery fresh bread.

The Process

This Carrabba’s Bread Dipping Oil is as easy to make as you think. Mincing the garlic and slicing the bread is the most work you’ll do for this recipe. I had mine ready to serve in 5 minutes, exactly the time listed on the recipe. Just spoon the spices into a bowl and mix them together.

This recipe yields 1/4 cup of dry spices which is too much for just my husband and me. I opted not to mix in the fresh garlic until I was ready to serve so the leftover mixture wouldn’t spoil. Instead, I minced the fresh garlic 1 clove at a time, topped it with about a tablespoon of the spice mixture, and drizzled that with the olive oil.

And what to serve it with? Pretty much anything! But if you want to keep it Italian, I have a few ideas for the main course.

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