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Saturday, January 17, 2009

Italian Seasoning Dip...Carrabba's Style

Printable Recipe

1 T. crushed red pepper
1/2 T. black pepper
1 T. dried oregano
1 T. dried rosemary, crushed
1 T. dried basil
1 T. dried parsley
1/2 T. garlic powder
1/2 T. garlic, minced
1/2 t. sugar
1/2 t. salt

Stir/grind it all together and put ~1-2 Tablespoons on a shallow plate. Drizzle extra virgin olive oil over and mix it together. Dip warm French Bread into it and enjoy.

Holly's Note:
This is a work in progress. I've found several listings for this recipe online and I've since modified it. The original recipe was too heavy on the garlic and pepper, so I halved both and added a bit of sugar, which really finishes it. I will probably continue to tweak this, as I'm sure you will if you try it. It also needs a full-bodied, extra virgin olive oil, not a light one.

Ever since I discovered Carrabba's restaurant, I have been trying to duplicate the herb seasoning they use with olive oil and warm french bread. I would always ask the server what was in it, and then try and remember all the ingredients. Now that my local Carrabba's has closed, we can at least enjoy the seasoning/oil mix at home. If anyone can duplicate their Marsala sauce, please let me know!


  1. Nice! I normally put some salt and black pepper on the plate with olive oil.

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  2. I work at Carrabba's. Sugar is not used in the herb mix, we use white pepper instead of black pepper, and all ingredients are freshly cut instead of dried which gives it that sticky herb feel with the EVO. Dried works perfect, but fresh cut herbs definitely give it that fresher savory taste. :)