68 Reviews of Carrabba's Bread Dipping Spice

From: Spyder-man

On Sep 4, 2006

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!

From: Dreamgoddess

On Jan 30, 2005

I made this spice blend to use with some homemade sourdough bread and what a wonderful treat it was! I love the bite of the red pepper added to the herbs. Thanks for sharing this recipe!

From: Chef #644054

On Nov 10, 2007

The basil parsley garlic and and rosemary are supposed to be fresh. The others are dry. Add 1/4 teaspoon of garlic granules and don't add the lemon juice. The olive oil that the restaurant uses is called Burgess extra virgin it is from spain.

From: Sharon123

On Feb 17, 2003

Barbara, this was just lovely! The mix of herbs was spicy and delicious with bread. We dipped french bread and scarfed it up! Thanks!

From: lilquiz

On Aug 16, 2003

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.

From: Hey Jude

On Feb 5, 2005

I made this to use with some leftover French bread from another dinner and my family loved it! I used Italian flat-leaf parsley and finely crushed Alaea Hawaiian salt (that my sister sent me from Hawaii). We loved the combo of fresh and dried herbs in this. Thanks Barb!

From: Vino Girl

On Jul 8, 2004

This is good stuff, and simple to make. I made it as written and served it with freshly-baked warm French bread. While I can't say this is the best bread dipping oil I've ever had, it's definitely the best I've made at home, and the simplicity can't be beat. I love to have things like this on hand to make a quick appetizer for drop-in guests. Thank you for posting this!

From: Jenny Beadnut

On Jul 2, 2003

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!

From: tara portee

On Feb 20, 2005

I love the herb and oil dip at Carrabbas and this was just as good. I didn't need all of the herb mixture(had not yet added oil) so I have frozen it in a segment of an ice cube tray. I'll keep my fingers crossed that I can defrost it and use it again.

From: jackieblue

On Feb 28, 2005

After eating at Carrabba's I was convinced that the dipping oil was so tasty because they used a specific kind of olive oil. Well I just used standard Bertolli's Extra Virgin for this recipe, and I was in heaven. I am going to have to try hard to not make this again, because I could devour more bread with this oil than is healthy! Yum. Will make again, even though I shouldn't.