Carrabba's Bread Dip

It is impossible to go to Carrabba's and not overindulge on the bread and olive oil dip.  IMPOSSIBLE!  The herb combination is great.  I have to make myself stop eating bread and oil so I have room for dinner.  I had already planned to make the copycat Pasta Carrabba when the recipe for their bread dip from Mangio de Sola popped up in my Google Reader.  I was SO excited! 

This recipe is spot on.  It tasted just like Carrabba's.  We loved it.  I only made a third of the recipe below and it was enough for 2 or 3 plates.  I saved the extra for this weekend!  YUM!  Now, if I can find a recipe for the Tagliarini Picchi Pacchiu - I would never have to go back!

Carrabba's Bread Dip
Mangio da Sola
(Printable Recipe)

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1 Tbsp crushed red pepper flakes
1 Tbsp crushed black pepper
1 Tbsp dried oregano
1 Tbsp dried rosemary
1 Tbsp dried basil
1 Tbsp dried parsley
1 Tbsp minced garlic
2 tsp garlic salt

In a container with a lid, combine all the ingredients together. Store mixture in the refrigerator until needed.

Put 1 Tbsp of mixture per person in a small saucer with raised edges. Pour extra-virgin olive oil over the mixture, and dip warm sourdough or French bread into the mixture.