By Barb Gertz on February 12, 2003
Photo by Boomette
Photo by Boomette
"This is a favorite with Italian-style grub.The recipe comes from Carrabba's Restaurant. They serve the spices on a small plate and the waiter adds olive oil, then you are set to dip your bread. YUM YUM! TIP: Chop all spices in small chopper and store them in a small container in the refrigerator, since a little goes a long way -- that way you can have it anytime."
Serving Size: 1 (6 g)
Servings Per Recipe: 1
"Barbara, this was just lovely! The mix of herbs was spicy and delicious with bread. We dipped french bread and scarfed it up! Thanks!"
"I am so, so thankful that I stumbled upon this!!!! It is copycat perfection. I now serve this regularly with lightly toasted Italian bread at cocktail parties and dinner get togethers, or while sitting outside enjoying a glass w/ friends. It makes a perfect light dish to snack on w/ a great wine. So many friends have fallen in love with this, that not only do I make a huge batch and freeze it for surprise company, but I plan on giving it as a Christmas gift to quite a few folks this year. Thank you so much!!"
"This was DELICIOUS!!!! I made this last min for a dinner party. Everyone LOVED it. The only fresh ingredients I used was garlic, the rest was dry spices... And still it was amazing. DH used to work a Carrabbas for yrs before we met, and said this was BETTER in flavor. I would love to try w/ frest herbs, but if you don't have them, its still great w dry!!!"
"I bet this is delish, but I worked at Carrabba's for 4 years. Here's the real deal holyfield recipe:
Use all fresh parsley, rosemary, oregano, basil and garlic. Pulse in a food processor. Add salt, black pepper, red pepper, and granulated garlic. Let the sipces all sit together a bit. And ta-da! Carrabba's herb dip."
"I thought this was GREAT and so did my dinner guests! I used all dried spices except I used minced garlic from a jar. If you like this from Carrabbas, you HAVE to make this. You won't be sorry. For those of you who like super easy stuff, go to the already made cookie and bread section and buy a tube of bread dough, bake it, and fresh hot bread just like when you go out!! You will not be sorry with this recipe!"
"loved it, although i used all dry spices (except the garlic). i studied the look at the resturant and did not think that any of the ingredients were "fresh". also I did not put in the lemon juice. and it was right on the money. This recipe is a almost duplicate one from top secret recipes and a so called owner of the restaurant states that there isn't lemon juice in it- that is why i left it out. GREAT recipe!"
"Would just like to say, as 5 year employee of Carrabbas... this is not the recipe. So, although it may be delicious, it shouldn't be advertised as what you will get at the restaurant.
fresh AND granulated garlic
crushed red pepper"
"This is not an accurate recipe. I work at a Carrabba's and I know for a fact we NEVER use dried herbs, we do not use a food processor, we do not use thyme or lemon juice in our homemade herb mix. It is a close recipe I'll give the writer a close second but it is most definitely not our recipe."
"ooooh Barb! I've been wanting the recipe to this ever since my first trip to Carrabba's. They say they make this fresh everyday for when they open up at 3pm. I could make a meal out of this and nothing more."
"Oooohhhh, this is definitely delicious. It is also very simple to make. I used dried everything, and it only took about 10 minutes to make. And, it was superb on sourdough bread! Thanks for the recipe!"
"Absolutely divine! Excellent!"
"This is SPOT on. It tastes JUST like it! We loved it!"
"This is excellent! I was amazed that it tasted exactly like the bread dipping sauce at Carrabba's! We loved this and used it on lots of things, including toasted tomato sandwiches, BLT's, and more!"
"Both my hubby and I absolutely LOVE this! Excellent blend of flavors. It worked for us to make a batch of it and freeze part of it for later without the oil. It is good to go for another meal or two depending on how many people are indulging. This will become a regular at our home I'm sure. Thanks for sharing!!"
"Like some others said, I'd skip the lemon juice. It's perfect without it. This recipe goes a loooong way!"
"Just like the original! Now, if only I could find their bread!"
"I loved this. The would not add the lemon next time, but besides that, it was perfect."
"Loved this dipping sauce. I can't compare it to Carrabba's since I've never eaten there (and have no intention of driving to another state just so I can eat at Carrabba's). Served with slices of French bread and it was delicious."
"loved this! My husband prefers it with a drop of balsamic vinegar in the oil, but with way its just like at the restaurant!"
"This is fantastic!! With the dry herbs and spices it is awesome, but with the fresh ones from my garden it is out of this world. I serve this with Our Daily Bread in a Crock Recipe #340621. The bread dough keeps in the fridge for up to 2 weeks, so I always have the dough and this spice on hand for a meal or snack. I brush the bread with melted butter and sprinkle with garlic salt."