Carrabba’s Bread Dipping Oil

Have you ever been to Carrabba’s Italian Restaurant? They have some great things on the menu, but if we are being honest, I could go just for the olive oil bread dip, fresh bread and a glass of wine and be a perfectly happy camper.

slice of crusty bread dipping into bread dipping oil


What is bread dipping oil?

It can be many things, but in this case it is just a basic blend of dried herbs with a quality olive oil and a crusty bread for dipping. It is honestly one of the easiest and also most popular recipes I make. It is a wildly easy recipe and perfect for quick appetizer.

When entertaining, I like to serve my olive oil dip with a variety of breads and crackers on an Ultimate Cheese Board, however I personally prefer either Italian or rosemary focaccia.

charcuterie board

A nice crusty bread, Italian, French or even crostini are also delicious to pair with this garlic herb combo. Some folks even like it with chopped vegetables like carrot sticks, celery and bell pepper strips with a butter board or cream cheese board added on.

What Else Can I Use It For?

The herb mixture isn’t just for breads either. The spice blend will brighten up any pasta dish, especially plain white or Alfredo sauce.

It can be sprinkled on a salad coupled with a few dashes of red wine vinegar or used to season chicken, beef or pork. Blend it with cream cheese or sour cream for a lovely spread or sauce.

You can even use it as a marinade or baste is on grilled vegetables. Clearly, these aren’t just bread dipping spices, they are really an all-purpose Italian blend of deliciousness. Homemade Italian seasoning

overhead of bread dipping oil with slices of bread


Carrabba’s clearly uses dried spices, but you can also use a variety of finely minced fresh herbs and spices. Mine includes:

  • crushed red pepper flakes
  • freshly cracked black pepper
  • dried oregano
  • dried basil
  • dried parsley
  • garlic powder
  • onion powder
  • dried rosemary
  • coarse sea salt (or Kosher salt)
  • fresh crushed garlic
  • olive oil, the star of the show!

You can even mix and match fresh with dried and add a few of your own, like thyme or a dash of dried minced onion or garlic for more texture and crunch.

A dash of balsamic vinegar or a few grates of fresh parmesan cheese are also great.

overhead of dry spices on a white plate

If you choose to use fresh herbs, the ratio is 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried chopped herbs. 

The way you slice your garlic makes a world of difference. More garlic flavor comes with severing more of the fibers. For less intense flavor use whole, roast garlic or garlic slices. For the maximum amount of flavor, minced or use a garlic press

In fact, so many people have contacted me to tell this isn’t the right recipe, but they all claim to work there and have differing stories on how the real olive oil bread dip.

Some people also say it is similar to the Macaroni Grill version, but I’ve never had that one, so I can attest. What I can say is that it seems every location makes is a little different, so adapt accordingly.

Best Olive Oil For Bread Dip

I do get asked quite frequently about the best olive oil to use for bread dip. The number one thing you want is an extra virgin olive oil, meaning it is the first press. From there you want a quality product, but what does that even mean?

You might be surprised to know that many imported olive oil touted to be “authentic” are a blend of olive oil and either vegetable oil or canola oil. It is tough for the US to verify the validity of “pure olive oil” when it is already imported. 

olive oil drizzling into a plate of herbs and spices

For this reason, I generally buy my quality olive oil domestically, from California, in fact. This one is my favorite.

Good, first press olive oil is what you want for drizzling and bread dips. It will be dark in color and a little tangy when you taste it. Of course, if you’ve just taken a trip to the Mediterranean or can guarantee the authenticity of the oil, go ahead and use it.

Light virgin olive oil will be a little less pungent because it comes from the second or third press. This makes it better for using in recipes where the flavor of the oil isn’t the main focus or for frying. In fact, olive oil has a fairly high smoke point, so while it is more expensive, it is perfect for pan frying.

Flavored oils, like garlic oil or herb infused oils are also fun and add another layer of flavor sophistication.

Best Bread for Dipping

What is the best bread for dipping? What bread can’t you dip should be the answer! For this type of dip, aim for something that is hearty enough to tear and sop up the spices and olive oil. Above all, make sure it is something you like, your favorite bread! These are my favorites:

  • Focaccia
  • Italian bread (loaf)
  • Sourdough bread
  • Classic crusty white bread
  • Toasted quick rolls– white or whole wheat
  • French bread
  • Olive bread
  • Naan, pita or flatbread
  • Check out all of our bread recipes!
slices of bread covered in oil and spices

What Can I Dip Besides Bread?

I like to serve mine with a whole crudite platter including:

  • Sliced cucumbers
  • Carrot sticks
  • Celery sticks
  • Roasted tomatoes
  • Marinated artichokes
  • Marinated cheese
  • Diced cheese

Homemade Gifts

Restaurant style olive oil bread dip is also one of my favorite DIY gift ideas, much like my other infused olive oils. Buy cute little glass containers or mason jars at the local craft store and decorate them with fun and colorful string or silk flowers. 

I like to use festive twine to attach a gourmet bottle of olive oil and voila, you have the perfect hostess gift straight from your kitchen! Label it as Bread Dipping Oil or Olive Oil Bread Dip and everyone will know what you mean.

See notes below on using fresh garlic when given as a gift. 

Shelf Life & Storage

Dry mix can be made ahead and stored at room temperature in an airtight container and the shelf life is good for several weeks. The salt is a natural preservative.

If you know it won’t be used for a long time, omit the fresh garlic and add a teaspoon of garlic powder instead. Or you can include a cute note asking to “just add fresh garlic to serve”. 

hand dipping bread dipping to into bread dip

Also beware that there is a difference between garlic powder and granulated garlic. Granulated garlic is larger and has a grainy texture. Make sure to use garlic powder, which is fine and will dissolve in leaving only flavor and not a funny texture. 

Commonly Asked Questions

Can you make this ahead of time?

Yes, you can make this bread dip in advance. Mix your Italian seasonings and just add olive oil when you are ready to serve. Do not add the oil until you are ready. Store the mix in an airtight container.

Is it possible to make a large batch?

I make a VERY large batch when I make this recipe. Salt will preserve the fresh garlic. Keep it in a dry, cool place, like the pantry, in an airtight container for 2 weeks. Check it to make sure the moisture in the fresh garlic doesn’t make mold. Again, salt should prevent this as it is a natural preservative.

Does bread dipping oil go?

It sure can. Olive oil can go rancid and the actual spice blend, when fresh garlic is used, can go bad if not stored properly. If you just make a dry spice blend, the spices themselves can lose flavor and potency, however they won’t be at the same risk for food contamination. 

bread dipping oil recipe for pinterest

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For a simpler bread dip, try my crack dip recipe, Garlic Parmesan Bread Dip or Stinking Rose Garlic Relish or give a look through our easy appetizer recipes!

close up of bread slice in herbs and olive oil

More Favorites from Savory Experiments

bread dipping into bread dipping oil

Copycat Carrabba’s Bread Dipping Oil Recipe

4.01 from 1719 votes
Get the special blend of spices to make Carrabba's Olive Oil Bread Dip at home! I bet you already have everything you need in the pantry for this Italian bread dipping oil.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4



  • Combine the crushed red pepper, black pepper, oregano, basil, parsley, garlic powder, onion powder, rosemary, sea salt and crush garlic. Mix well.
  • If serving immediately, place the spice mixture in a shallow plate. Drizzle the desired amount of extra virgin olive oil over, serve. Wait to combine extra virgin olive oil and dry spices until right before serving.
  • If you've made this recipe at home, come back and let us know how it was in the comments or star ratings!



All elements are optional. I’ve been informed that the actual recipe doesn’t have rosemary, however I happen to like it, so I include it. 


Calories: 261 kcal, Carbohydrates: 4 g, Protein: 1 g, Fat: 27 g, Sodium: 909 mg, Potassium: 116 mg, Fiber: 1 g, Vitamin A: 615 IU, Vitamin C: 1.3 mg, Calcium: 62 mg, Iron: 1.9 mg
Calories: 261
Course: Appetizer
Cuisine: Italian
Keyword: carrabbas bread dip spices, italian bread dip
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
oil pouring over fresh garlic and spices
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.01 from 1719 votes (1,632 ratings without comment)

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Recipe Rating

Questions and Reviews

  1. Havent made it yet,I had it at Carrabb’s,and it was the best I have ever had.Hope when I make mine taste this good

  2. 5 stars
    Just tried this recipe with grilled steak and shrimp dinner. Tasted exactly like Carrabba’s and this was my first try making this. It was so easy. I highly recommend for anyone wanting to duplicate the dry mix in olive oil like Carrabba’s.

  3. 5 stars
    Made this stuff, and, as a little snack before dinner i ate a buncha bread with this on it, which i would rather not have done, but, this recipe is very, very,very good! Highly recommended!

    1. Hi Mrs. Blair, really? I’ve always had dry herbs and fresh garlic. They seem a little wet because it was tossed in fresh garlic juice. I even asked our server last time we were there and she confirmed it was raw. Maybe it was tinged a different color because it was sitting with the other herbs?

  4. Making sure I have this correct.
    Garlic powder,onion powder, and course sea salt read 1/2 Tablespoon. Is this correct or should that be a 1/2 of teaspoon. Because there is no 1/2 of Tablespoon that would be 1 1/2 tsp. .I just want to make sure which one is correct before making this awesome dipping sauce. Thank you in advance for your reply

      1. So it is only half a tablespoon of the ingredients that say 1 1/2. ????I read it as 1 1/2 of each. It is misleading the way it is written.

  5. 5 stars
    This looks so amazing. My husband is going to be so excited when I make this for him. He love fresh bread and the dipping oils. Thanks a million!