If you’ve ever been to Carrabba’s, you have probably had their scrumptious bread dip. I think I could make it a meal. Finding a copycat recipe for the spice blend at the heart of their bread dip was just irresistible. Try and keep me from making this Carrabba’s Bread Dipping Oil recipe!
This post was originally published on January 3, 2018. The text and photos were updated on July 24, 2021. The review and rating have not been changed.
The best bread dip recipe out there! Use as a dipping sauce for cheese, meats, drizzle on salads or mix into pasta sauce. These are the best dipping spices to make ahead and keep it in the pantry!
The Ingredients
I didn’t have to shop for a single ingredient for this recipe except the bread to go with it. how awesome is that? The herbs, spices, and olive oil are all things I keep in my pantry. The only thing I don’t keep in there is fresh, crusty bread.
If I’m out and about and plan to serve the bread on the same day, I will stop by my grocery store’s bakery. That usually isn’t the case, though, so I like to buy par-baked bread. It’s prepackaged partially baked bread that I can finish baking in 10 minutes. The taste and texture are just like bakery fresh bread.
The Process
This Carrabba’s Bread Dipping Oil is as easy to make as you think. Mincing the garlic and slicing the bread is the most work you’ll do for this recipe. I had mine ready to serve in 5 minutes, exactly the time listed on the recipe. Just spoon the spices into a bowl and mix them together.
This recipe yields 1/4 cup of dry spices which is too much for just my husband and me. I opted not to mix in the fresh garlic until I was ready to serve so the leftover mixture wouldn’t spoil. Instead, I minced the fresh garlic 1 clove at a time, topped it with about a tablespoon of the spice mixture, and drizzled that with the olive oil.
And what to serve it with? Pretty much anything! But if you want to keep it Italian, I have a few ideas for the main course.
Hi Candace, Is there any way you could tell me how to do this for 170 people???
Hi Becky,
This is an interesting question! When I have been served dipping oil in restaurants, it’s one plate/serving of dipping oil (and bread) for a table of 4. I would begin with how many people per table, then use that to determine how many plates of dipping oil you need per table.
For example, let’s say you have banquet tables that seat 8 guests per table:
170 guests / 8 per table = 21.25 which rounds up to 22 tables
Next, you need to decide how many plates per table since everyone needs to be able to reach the dipping oil. Let’s say 2 per table for this example:
22 tables X 2 plates per table = 44 plates of dipping oil
This recipe serves 4, so to get it scaled to 44 servings:
44 plates / 4 servings per recipe = 11
Multiply each ingredient by 11 to scale it to the amount of ingredients you will need.
Sorry, it got a little mathy, but I hope it’s clear. These are the formulas you need to plug your numbers into (round fractions up to the next whole number):
Total guests / Seats per table = Total tables
Total tables X Plates per table = Total plates
Total plates / Servings per recipe = Multiplier
Multiplier X each ingredient amount = Scaled recipe
Once you make all that, you need to know how much to add to each plate. As written, this recipe will make 7 1/4 tablespoons total of herb/garlic mixture. Dividing that by 4 servings gives 1 3/4 tablespoons of herb/garlic mixture per plate. That’s pretty generous, in my opinion, but it’s better to have too much than run out.
The amount of olive oil is up to you. I eyeball it, so I looked at a few recipes that include a set amount of olive oil. It varies from 2 to 4 parts of oil per part of herbs. I like the higher oil to herb-to-io, personally.
I hope this helps, and please feel free to ask additional questions!
Best,
Candice
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