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
- 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.