Tuesday, August 3, 2010

Carrabba's Bread Dip

Whenever my mother comes to visit, I know that there are two places she will want to visit: 1) Her favorite bubble tea place - Tapioca Express/House and 2) Carrabba's Italian Grill. I honestly believe she visits me just to go those two places and seeing me is just like a little perk on the side ;).



I only go to Carrabba's Italian Grill when she visits me, and we both order practically the same thing. I order either the Pasta Carrabba, which is basically Fettuccine Alfredo with green peas, or Pollo Rosa Maria (I'm definitely going to make this soon). She almost always orders the Insalata Johnny Rocco or something with eggplant.
Once we sit down and order our drinks, the waiter brings out some fresh sourdough bread and a little saucer filled with spices that looks very similar to what I have made on this post.
The waiter then proceeds to pour olive oil on top of the spices to create the dip. Because my mother has the annoying habit of soaking up all the spices and oil with just one slice of bread, we always request for two saucers of spices so that I can have my own.
I promised many moons ago that I would blog about the copycat recipe for this dip and never got around to it until now. Once you've made the spices (without the oil!), you can keep it in a closed container in your fridge for a long time. Whenever you're ready to eat some, just spoon out as much as you want on a little plate, and pour the oil on top.
Make sure your bread is soft and not hard like mine was. I shouldn't have toasted it. Oh well. The dip is the focus of this post anyway. Enjoy!

Carrabba's Bread Dip
adapted from Chef 2 Chef

1 Tbsp crushed red pepper
1 Tbsp crushed black pepper
1 Tbsp dried oregano
1 Tbsp dried rosemary
1 Tbsp dried basil
1 Tbsp dried parsley
1 Tbsp minced garlic
1 tsp garlic powder (I use 2 tsp garlic salt in place of the two last ingredients)
1 tsp salt

In a to-go container (like one from Whole Foods, Central Market or other specialty grocery store), combine all the ingredients together. Store mixture in the refrigerator until needed.

Put 1 Tbsp of mixture per person in a small saucer with raised edges. Pour extra-virgin olive oil over the mixture, and dip warm sourdough or French bread into the mixture. Be as greedy or dainty as you like!

22 comments:

  1. Thanks for sharing! Carrabba's is one of the only chain Italian places that I really enjoy. Love the pasta carrabba! Their pizza is good too. I will be trying this over the weekend.

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  2. Yes, Memoria, I am still remembering our last trip to Carrabba's where I did indeed choose the eggplant parmigiana (I almost got my old faithful Johnny Rocco salad, but alas, . . .).

    I think this dipping sauce is one the best appetizers that this restaurant has to offer! Thank you for possessing the talent to recreate this savory herb-filled sauce for us--love the photos! I think that even I can make it! Now if you would only make and then give me a tried and true recipe for that bubble tea, I would be one happy camper!

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  3. What a way to go!!! Fresh bread and this dipping concoction!!! This is going on the table at our house the very next time I have a nice artisan loaf of bread... (So much better than just oil and pepper from a certain other Italian chain...)
    Yum!

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  4. Que curiosa receta, me ha llamado la atención. Esta me la copio con tu permiso. Saludos

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  5. We don't have that restaurant chain nearby, but now I'm kinda wishing we did. What a great appetizer! I'm glad you shared the recipe because I'm going to be trying it soon. Looks too good to pass up.

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  6. Ooooh, this I can make! I can almost taste it. Wow, can imagine dipping my freshly baked bread into that. Lovely! BTW, there is a bubble tea place near your place?! I didn't know bubble tea has already infiltrated into America!

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  7. I really like that first photo Memoria!

    I haven't been to Carrabbas in forever but they have awesome shrimp dish called Shrimp Damien. yum!

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  8. I got to try this one, really love that dip, too! I love cooking, I actually spend most of my day in the kitchen, lol! Good thing my kids don't mind hanging around in the kitchen as well. Love copycat recipes of course! I just can't figure out this particular dip, I'm so glad you did, lol!

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  9. Mmm...I might have to swing by the store on my way home tonight to pick up some spices, just so I can have some of that dip for myself.

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  10. I have never had this dip, but it sounds like something I would love. Una placa separada para mí también.

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  11. Oh my goodness thank you thank you thank you! I love their bread dip and now that you've shared the recipe I'm trying to figure out what Italian dish to make for dinner soon as a companion :)

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  12. The simplest things are often the best, you can't beat a beautiful bread and a quality olive oil to dip it in, and the addition of your spices sound perfect.

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  13. Minha mãe também mora longe, e quando ela vem me visitar, a levo em alguns lugares que gosto aqui na minha cidade (São Paulo - BR). Esse dip do carrabba deve ficar uma delícia com um pão de "sourdough" que estou fazendo agora mesmo! Big hug!

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  14. That is a great bread dip, love the spice/herbs:)

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  15. I made this over the weekend and it was spot on. Thanks SO much for sharing! I served it with a copycat Pasta Carrabba - I'll never have to go back now. ;)

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  16. My husband's whole family LOVES carrabbas. They will be so happy when I make this for them!

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  17. A geat dip mix, to go with olive oil, wonderful!

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  18. You posted editorial which gives users bunch of information concerning meticulous subject recognition for this allocate.

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  19. It's fresh garlic and then granulated garlic, and you're missing kosher salt. The basil is fresh and so is the rosemary.

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