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Dipping Spice for Bread (from Carrabba's Restaurant) Recipe

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This recipe for Dipping Spice for Bread (from Carrabba's Restaurant) is from Fowler and Tellinghuisen Family Cookbook, 2021, 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 tbsp. fresh basil, minced
1 tbsp. fresh Italian parsley, chopped
1 tbsp. fresh garlic, minced
1 tbsp. dried thyme
1 tbsp. dried oregano
1 tbsp. dried ground black pepper
1 tbsp. fresh rosemary, minced (Carrabba's recipe uses only ½ tsp. - cook's call)
½ tsp. Kosher salt
¼ tsp. crushed red pepper
½ tsp. olive oil
To taste - fresh squeezed lemon juice
Directions:
Directions:
Whack the dry ingredients in the food processor until everything is about the same size. Stir in the olive oil and lemon juice. Store and refrigerate in a glass container. It should keep for a few weeks until needed.

To serve, combine 1-½ tsp. of the blend with 3 ti 4 tbsp. of extra virgin olive oil in a dish for a common dipping bowl by the breads on an appetizer tray or portion some out at each place setting. Serve with a good French or Italian bread. Ciabatta or a fresh baguette is nice.
Personal Notes:
Personal Notes:
This has become a favorite that was shared with us by Steve Treichler. It is one he learned from a Carrabba's Restaurant recipe that appeared in the newspaper. We like to set it out with crudités for parties and gatherings at home with a nice selection of breads, veggies, cheeses, fruits and, of course, some good wines.

 

 

 

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