Carrabbas is an Italian restaurant in the United States. It is one of my favorite restaurants to eat at. This link shows their menu. The Chicken Bryan is my favorite, which is described as grilled chicken breast, topped with goat cheese, sundried tomatoes and a basil lemon butter sauce. It is every bit as good as it sounds. They even have a gluten-free menu!
But today, I am not talking about gluten-free. I am talking about my second favorite thing at Carrabbas and that is their bread dip. They bring you a little plate with a spoon of seasoning on it, and then pour a little olive oil in the plate. It is for dipping your bread into. My whole family are big bread eaters and with this dip, we could practically make a meal of the bread. They usually have to bring us a second basket before our salad even arrives.
After leaving the restaurant one evening, we were talking about how fantastic the bread dip was. I bake bread every week, but we didn’t have anything this good to dip it in. Imagine if we could dip our own homemade bread into this..anytime we wanted…it seemed almost too good to be true. When I got home, I searched on the internet (how did we survive before the internet???), and found copycat recipes, here and here. I used the second one because it is a little easier, without fresh basil and parsley and also because it was the first one I found!
Carrabba’s Italian Grill Bread Dip Mix
1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt
To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.
I store this in the refrigerator and use it all week long.