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.
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.
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!
Ingredients
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.
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.
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!
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”.
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
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.
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.
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.
Pair with our Italian Recipes
Parmesan Garlic Pasta
Squid Ink Pasta with White Wine Cream Sauce
Honeycomb Pasta Recipe
Chicken Marsala Recipe
Seafood Fra Diavolo Recipe
For a simpler bread dip, try my Garlic Parmesan Bread Dip or Stinking Rose Garlic Relish or give a look through our easy appetizer recipes!
More Favorites from Savory Experiments
Copycat Carrabba’s Bread Dipping Oil Recipe
Ingredients
- 1 tablespoon crushed red pepper
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 1 1/2 teaspoon coarse sea salt
- 3 cloves garlic , freshly crushed or minced
- extra virgin olive oil
Instructions
- 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!
Video
Notes
Nutrition
I read through the comments, and decided to give it a shot! Wrong or not, it was a hit, everyone loved it and I’ll be making it again. Thank you! 😊
I was told by a server at Carrabba’s that fresh and dried parsley goes in it
Is that a poached egg in the photo!.
No poached egg- just really good olive oil 🙂
I love this recipe. I have had it for a number of years and I use it in almost everything. As an Italian seasoning whenever called for. Definitely for my garlic bread. Also for lots of different soups, from pasta fagoli to chicken and noodles. I mix it up by 1/4 to 1/2 cups of each spice and share it with my kids and a few friends. It is the best!
This is a decent sub for the authentic recipe. I’m sure it’s delicious, and I am going to try it. The actual Carrabas dipping oil herbs are fresh. They are chopped, then put on a flour sack towel and wrung (twisted) to release some of their moisture. Then chopped a little more and sprinkled in the plate, then you add the other ingredients. Delicious! Try it!
I added grated parmesan cheese and balsamic and it was SO GOOD. tasted just like carrabbas!! thank you!!
This was a huge hit which accompanied our charcuterie board. The red pepper flakes gave it a super bite and we did add the parmesan cheese for a bit of added flavor. Didn’t find a need to add a splash of balsamic, as it stood on it’s own with a fabulous flavor to dip into with our french baguette bread. We did add a bit more of the fresh garlic into the mix, and doubled to six kernels for a more garlic influence. Thanks for passing along a wonderful Savory Experience Jessica!!!
I LOVE that you LOVED it!
Can you tell me the name of the olive oil you use from California? I had no idea the olive oils I’ve been using have been tainted. Thank you!
Ugh- the worst! I’ve had luck with this one: https://amzn.to/3E5B5Vz California Olive Ranch
Hi. Is the amount of one tablespoon of black pepper correct?
Yes.
This was delicious! Not a drop left, I did add parmesan cheese. It was easy to make and gets row thumbs up.
Woohoo! We love to hear that!
Great recipe
This looks delicious, haven’t made it yet but am delighted that it doesn’t have the seemingly obligatory chilli that appears in most savoury recipes. I’m sure those addicted to chilli & I believe it is an addiction, can add as much as they wish
Everyone loved this recipe- tastes just like the bread dip at Carrabba’s near our house!
Recipe is good, but omits thyme, and 1/8 teaspoon lemon juice. (Unless you can find lemon infused olive oil)
We went to Carrabba’s on Friday and the herb and spice mix was basically salt, pepper and herb dust! No fresh garlic or pepper flakes! Very disappointing, the olive oil was delicious!
I’ll be keeping your recipe to try!
What a bummer! I’m convinced that different locations make it differently- some are amazing and others are just lazy. Let us know how you like ours.
I would like to give this recipe for a gift, but really want to give the finished product. I know you recommend adding oil at the end, but do you think it will last a couple days?
I would give it in two separate containers.
I’m Not a Fan of Carrabb’s dipping sauce, I enjoy using a Great Olive Oil (EV) a delicious Parmesan & a little bit of salt and pepper! Simple and Delicious
Delicious! I like to warm the olive oil just a little. Then remove from heat and add the spices and stir lightly.
Really good. I’ll be enjoying this often
Woohoo! That is what we love to hear!
I have tried numerous times to print the recipe but when I press the print recipe button another page opens up. Other than copying and pasting into a wood processor what can I do?
Hi! The actual recipe will pop up and then there should be a print button at the top (because it is like a PDF)- can you email me and I’ll send you a screen shot? jessica@savoryexperiments.com