Valerie's Review REVIEW: July 1, 2013 We used this bread dip with the Olive Garden breadsticks recipe we tested. It's a great dip with good balance of flavors. I especially liked the variety of herbs.
Guest Foodie January 2, 2015 REVIEW:
Wow only use 1/2 a tsp!!! Way thick with spices!! Use less salt and pepper also! Wow this stuff was strong!!
Michael and Sheila March 26, 2014 REVIEW:
This was a nice pleasant supriae. We decided to add the herbs to the sofrt butter and just a little bit of the Olive Oil. It was awesome far better than just the herbed oil, abd better than a garlic-butter. It was amazing. So have then bring some butter with the berbs next trip!
Guest Foodie March 5, 2014 REVIEW:
I was told from 1 of the waiters there that you need to bake it in the oven for 10 min.
JohnD--Yummy, but too hot. I decreased the BLACK pepper. Called Carrabba's. they verified February 17, 2014 REVIEW:
Guest Foodie January 15, 2014 REVIEW:
love love love it!
Jude December 20, 2013 REVIEW:
I decreased the salt. It was too salty the first time I made it.
missy9 December 12, 2013 REVIEW:
Made as directed but doubled the olive oil. Served with slices of french bread.
Member since: Jan 27, 2008
carie November 7, 2013 REVIEW:
Needs more oil to have a better consistency otherwise it's all spices. Great flavor though once you thin it a bit.
joan October 28, 2013 REVIEW:
As written, I'd say this serves one, not four! But it's kinda addicting so maybe I'm over eating with it lol! I don't change a thing when I make it (except to make more of it). I make the soft pillsbury breadsticks but I cut them in half and make short sticks out of them and use those for dipping.
YUMM-O October 27, 2013 REVIEW:
I love this dipping sauce! I use french bread slices with it.
Carrabba's Fan July 31, 2013 REVIEW:
I made this recipe exactly as written and loved it. I thought the balance of spices and herbs was perfect but I did thin it with more olive oil. And I agree that you MUST use good quality oil, that makes all the difference.
kewl kat July 27, 2013 REVIEW:
I make this quite often and serve it with slices of french bread or breadsticks. I use dried herbs though and just use less as that way I don't have to worry about keeping fresh herbs on hand and I can make this more often.
Hans May 31, 2013 REVIEW:
I have a garden with fresh basil, parsley, rosemary, and garlic. I looked up this recipe as I was thinking what to do for dinner. I had eaten at Carabba's and wanted to try and duplicate the olive oil dip. This hit the spot! I completed the meal with Marsala Chicken and linguine. Didn't have to drive 50 miles either.
Jo April 29, 2013 COMMENT: Way too fiery hot. I would omit or greatly cutback on the crushed red pepper
Sarah April 14, 2013 REVIEW:
Made this last night for a girls' wine and whine night at a friend a house. Used fresh herbs (1 T fresh to 1 t dry). It was FANTASTIC and so easy! Yummo! Can hardly wait to do for my parents and family : )
wolf4301 March 10, 2013 COMMENT: i think its the olive oil that makes the difference..
of course they use all the best fresh herbs...
does anyone know a olive oil that is close tasting
they use Lamrambla ..and its too expensive to order..
Lskurla August 12, 2012 REVIEW:
My dinner guests loved this recipe. I served with bread lightly sprayed with olive oil, added salt and pepper, then toasted on the grill.
I did change the recipe just a bit - I used a 3 to 1 combination of olive oil and balsamic vinaigrette.
Tip - make lots of this! It goes quickly.
kjc May 12, 2012 REVIEW:
EXTREMELY close to Carraba's. Everyone I've made this for loves it.
TracyGinNC January 26, 2012 REVIEW:
Very Good! However, I did add a bit more olive oil.
Kelby January 23, 2012 REVIEW:
The salt should be at a about 1:3 ratio with the other spices not 1:1. For example, you could make a bigger batch using 1 Tablespoon of the herbs and 1 teaspoon of salt.
Marge Taylor, MI November 9, 2011 REVIEW:
This is just awesome. My 4 years old granddaughter ate and ate until there was nothing left! The best dipping oil ever made.
Britt October 24, 2011 REVIEW:
This is very good! Me and my husband went to Carrabba's for our aniversary this month and afterwards I could not stop talking about the bread and needing the recipe! So glad I found this. Thanks!
tccooks December 30, 2010 REVIEW:
ohhh this is so good. You must have a good tasting oil or it can ruin it. I added shredded parmesean the 1st time I made it and mashed it up in a bowl w/ a whisk; 2nd time I added powdered/grated parmesean and it is better w/ shredded. SO yummy.
Carrabba's Fan September 3, 2010 REVIEW:
We really liked it, but will cut back on the salt next time.
jucanda August 29, 2010 COMMENT: Just made the dipping oil...mine came out a little salty...will use less salt next time.
Otherwise it is very good!
Guest Foodie August 17, 2010 REVIEW:
I came in from gathering fresh herbs from my garden when I was inspired to make this recipe. It was superb! The infusion of herbs mingling with the garlic & lemon were tantalizing to the taste buds.
Former Carrabba's Employee February 16, 2010 REVIEW:
Close. Carrabba's uses fresh herbs which helps the flavors blend and compliment each other better than if you use dried herbs.
trude January 17, 2010 REVIEW:
Awesome! Delicious! I made this at Christmas after a dinner guest brought a loaf of artisan bread. The bread was hard and we needed a dipping sauce. I now make this herb oil every week to eat with bread as a appretizer.
Laura January 5, 2010 REVIEW:
We have them grate parmesean cheese into the dipping oil...yummy!
Guest Foodie December 3, 2009 REVIEW:
This is SOOOOO good. I went to Carrabba's today for the first time. I'm NOT a bread eater. I'm a born and raised carnivore!!!! So when they brought the bread and dipping oil, I passed until everybody I was with told me what I was missing. And they were right.
I came home tonight to see if I can find a recipe online and this one is it!!! GREAT STUFF. Tastes SOOOOO Good. And I a carnivore!
Liz November 4, 2009 COMMENT: Is the minced garlic supposed to be fresh or dried? Thanks!
Member since: Apr 13, 2009
myartistry April 20, 2009 REVIEW:
My family and friends have enjoyed this twice this week...it was yummy. I had a smidge of the oil & herb mixture left (about 2 T.) that I put on top of a roast. It gave a wonderful flavor to the roast!
Guest Foodie January 13, 2009 REVIEW:
This stuff is THE BEST!!
Guest Foodie January 13, 2009 REVIEW:
This stuff is THE BEST!!
Guest Foodie November 15, 2008 REVIEW:
I used just half the salt - personal preference. This is a great recipe!
CajunCircus January 13, 2008 REVIEW:
So close the Carrabba's, I can't tell the difference. EXCELLENT!
Mia December 18, 2007 COMMENT: this is the recipe exactly I work for carrabba's and your's is the only correct one. you must work there or know one someone who does.
kcat October 21, 2007 REVIEW:
very close to original!! make sure to use garlic powder and not garlic salt. it is a bit salty otherwise but still good
Member since: Apr 28, 2004
ems911brat July 26, 2007 REVIEW:
I made a double batch of this recipe and already love it so much I have made batches for friends. I have used it to make Garlic Bread with cheese and bacon bits, and I used the olive oil and dipping mix to marinate a split chicken, and baked it under a brick. It was wonderful.
BelleHEART February 15, 2006 COMMENT: Nice mix of spices! I agree that using fresh parsley and fresh rosemary is a must! Recommend using as many fresh herbs as you can in the mix. Also add 1/4 tsp whole nutmeg freshly grated and add 1 tsp fresh orange zest.
Member since: Jul 23, 2005
CassieFarmer July 23, 2005 REVIEW:
This recipe was super easy and tastes wonderful with fresh, crispy French Bread.
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