4 Reviews of Carrabba's Italian Dip Mix

From: bobo3039

On Mar 5, 2007

Excellent! I didn't bother grinding--just used the herbs as is. I used a little lemon olive oil along with regular olive oil and that added an extra dimension.

From: mydesigirl

On Sep 20, 2007

I zipped everything through the food processor and I think it turned out pretty good. I do think that next time I would only use 1/2 of a teaspoon of the pepper flakes. It was kind of hot but that's maybe just me. Thanks for posting!!

From: Chef #1179147

On Feb 22, 2009

Recipe is sound however I must correct one aspect and that is ONLY FRESH herbs are used by Carrabba's and NEVER dried versions...next time you make "Italian Butter" go with fresh herbs and you will be amazed at the difference. Oh and also I typically half the garlic content (especially so with fresh minced) otherwise 10 days later your sister will comment on how awesome your garlic breath is did you exercise a vampire the night prior or something. No one wants to hear that. Stephanie Meyer, Lestat, Louie or otherwise...enjoy!

From: Sarah Jane #2

On Feb 6, 2009

Just like Carrabba's! Delicious! If you could get better than Carrabba's this is it! This really is amazing. The Very best dipping sauce EVER!