Okay, so I’ve always loved the bread dipping spices at Carrabba’s. That herby, garlicky goodness is just chef’s kiss. I decided, “I’m gonna figure this out myself!” So, I started my little kitchen experiment.
My Quest for the Perfect Dip
First, I grabbed my usual suspects from the spice rack. You know, the basics:
- Dried Basil
- Dried Oregano
- Dried Rosemary
- Garlic Powder
- Onion Powder
- Salt
- Black Pepper
I mixed a bit of each in a small bowl, added some olive oil, and dipped a piece of crusty bread. Nope. Not quite there. It was good, but missing that zing.
Then, I remembered seeing some little red flecks in the Carrabba’s mix. Aha! Red pepper flakes! I sprinkled some of those in. Better, much better. But still…something was off.
I went back to the drawing board (aka my spice cabinet). I started experimenting with different ratios. More basil? Less oregano? A pinch of this, a dash of that. My kitchen smelled amazing, by the way. My family began to circle, so I have to do more testing.
Finally, I thought, “What about fresh herbs?” I didn’t have any fresh rosemary on hand, but I did have some fresh parsley in the fridge. I chopped that up super fine and added it to the mix. And boom! That was it! The fresh parsley gave it that bright, fresh flavor I was looking for.
The (Almost) Perfect Recipe
So, here’s what I ended up with. It’s not exactly like Carrabba’s, but it’s pretty darn close:
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Rosemary, crushed
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Red Pepper Flakes
- 1 tablespoon Finely Chopped Fresh Parsley
Just mix all that together, pour some good quality olive oil over it, and get dipping! You can adjust the amounts to your own taste, of course. That’s the fun of experimenting!
It’s such a wonderful experience to keep adjusting it and get closer to my perfect bread dipping spices. I will keep testing and let you guys know if I got better recipe!
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