Nourishing our Body
By: Sisters in Christ
“And houses full of all good things, which thou filledst not, and wells digged, which thou diggedst not, vineyards and olive trees, which thou plantedst not; when thou shalt have eaten and be full;” Deuteronomy 6:11
Carrabba’s Olive Oil Bread Dip
Yield: 8 portions
1 tbsp each portion
Prep Time: 15 min
10 ingredients or less
No cooking need it
Total Time: 20 min
▸ ▹intense flavor, intense aroma, amazing healthy benefits.
- 1 tablespoon crushed red pepper
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 tablespoon parsley
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1/2 teaspoon rosemary
- 1 1/2 teaspoon sea salt
- 3 cloves fresh crushed garlic
- extra virgin olive oil
If you choose to use dried herbs, the ratio is 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried chopped herbs. You also can use a mix of dried and fresh herbs.
- Combine crushed red pepper, black pepper, oregano, basil, parsley, garlic powder, onion powder, rosemary, sea salt, and crush garlic. Mix well.
If serving immediately, place the dry spice mixture on a shallow plate. Drizzle desired amount of extra virgin olive oil over, serve. Wait to combine extra virgin olive oil and dry spices until right before serving.
You can even mix and match fresh with dried and add a few of your own, like thyme or a dash of dried minced onion or garlic for more texture and crunch. A dash of balsamic vinegar or a few grates of fresh parmesan cheese is also great.
What is the best bread for dipping? For this type of bread, choose something that is hearty enough to tear and sop up the spices and olive oil. These are my favorites:
- Sourdough Focaccia
- Italian bread (loaf)
- Sourdough bread
- French bread
- Olive bread
- Naan, pita, or flatbread
What Else Can I Use It For? Clearly, these aren’t just bread dipping spices, they are really an all-purpose Italian blend of deliciousness. Homemade Italian seasoning!
The spice blend will brighten up any pasta dish, it can be sprinkled on a salad coupled with a few dashes of red wine vinegar or used to season chicken, beef, or vegetables. Blend it with cream cheese or sour cream for a lovely spread or sauce.
Shelf Life & Storage
If you used fresh herbs we recommended consuming them on the same day.
Dry mix can be made ahead and stored at room temperature in an airtight container and the shelf life is good for several weeks. The salt is a natural preservative.
If you know it won’t be used for a long time, omit the fresh garlic and add a teaspoon of garlic powder instead. Or you can include a cute note asking to “just add fresh garlic to serve”.
I hope you enjoy and share this recipe with your be lovely ones.