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Carrabba’s Olive Oil Bread Dip Recipe

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This recipe for Carrabba’s Olive Oil Bread Dip is from The Reader Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon crushed red pepper
1 tablespoon freshly cracked black pepper
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1/2 teaspoon dried rosemary
1 1/2 teaspoon coarse sea salt
3 cloves fresh crushed garlic
extra virgin olive oil

Directions:
Directions:
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 dry spice mixture in 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.

Personal Notes:
Personal Notes:
Just a basic mix of dried herbs and crusty bread are needed for this classic bread dipping oil. 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.

The way you slice your garlic makes a world of difference. More garlic flavor comes with severing more of the fibers. For less intense flavor use whole, roast garlic or garlic slices. For the maximum amount of flavor, minced or use a garlic press.

If you choose to use fresh herbs, the ratio is 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried chopped herbs.

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.

 

 

 

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