Carrabbas Herb Dipping Oil is a blend of fresh and dried herbs that infuses with your favorite extra virgin olive oil. Good for dipping bread.A Delicious Appetizer I had a friend that used to work at Carrabbas back in the early 2000s and when I saw this recipe in the Carrabbas cookbook (affiliate link), I checked with her on the accuracy of it with how she remembered making it. She confirmed this is almost the exact same recipe they made (she couldnt forget it because she made it so often.) The only thing she added was they used all fresh herbs back then and also fresh garlic along with garlic powder (so I added that to the notes.) She recently went back there for dinner and said it appears they dont make it the same way these days. But if you used to love it back in the day, then I think you will love this version of the recipe!Frequently Asked Questions:Does this taste spicy? Not really. The crushed red pepper flakes add a little warmth, but the dip is not overly spicy. I as actually surprised this was in there to be honest. I am pretty sensitive to spice these days (thank you acid reflux) and I honestly dont get any spiciness from this. So I think many of you will be surprised its always been in there if youve enjoyed this dip before. However, feel free to leave it out or do a small test with a tiny bit in there and go from there. Do you have any of the other Carrabbas recipes posted on your site? Because I know someone will ask if I have some other recipe they make at Carrabbas, I know I need to add this here. No I do not, sorry. I dont have any of their other recipes posted here. I dont generally like to post recipes from published cookbooks because that takes away from the work of the author (unless I am reviewing their cookbook and have been given explicit permission). I only did this one because I changed it up a bit and changed the instructions to make them flow a bit better and to add my ingredient changes. If you want the other recipes, I would suggest purchasing the Carrabbas cookbook (affiliate link.)I may work on a recipe in the future (as I like to experiment with copycat recipes) but it will be my own personal creation, not a recipe from that cookbook. Is this exactly like the Carrabbas restaurant bread dip? Yes. This recipe is inspired by the herb dipping oil served at Carrabbas and comes from the Carrabbas cookbook (affiliate link). I dd change it up slightly based on suggestions from my friends, an ex-Carabba employee, advice. Can I use dried herbs instead of fresh? I will tell you, I tested this with dried herbs and it tastes nothing like the fresh herb version. It tasted good but definitely not as good and not like Carrabbas, so if you really are going for a truly authentic (and the most delicious version) of this dip, then you must use fresh. Please do not come back and fuss at me because that you made this and it wasnt as good or that it didnt taste like Carrabbas and then mention that you used dried herbs. This is your official warning that fresh is going to give you the absolute best results! Having said that, you can technically use all dried herbs but they are stronger so youll need less. Start with about one-third of the amount listed for the fresh herbs and adjust to taste. Can I make this ahead of time? Yes. The herb mixture can be made ahead and stored in the refrigerator until ready to serve. How much herb mixture should I use per serving? About 1 teaspoon of the herb mixture works well for each small dipping bowl before adding olive oil. Can I double or triple this recipe? Absolutely. The dry herb and seasoning mixture equals about 4 teaspoons total, making it easy to scale up for parties or gatherings. What should I serve with herb dipping oil? Crusty bread is the classic choice, but its also great with steak, grilled chicken, pork, roasted vegetables, or even drizzled over pasta. How to store leftover herb mix? Store in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Ingredients Needed: (See Recipe Card Below For The Full Recipe)fresh Italian parsley as I stated above, you must use fresh for best results and best taste. Please dont skimp on this.fresh basilfresh rosemarydried oregano you can certainly use fresh here as well. I went by the Carrabbas recipe book recipe but feel free to rift on this. My Carrabbas friend mentioned they used fresh oregano as well back in the day. You would use 3/4 teaspoon.fresh garlic ok, this is optional but as I have stated a few times, the ex-Carrabbas employee told me they always put fresh garlic in it back in the day but she believes they may have changed that original recipe since the early 2000s but that it was absolutely in there. So I wanted to add that in here. She suggested one garlic clove, minced and that it was used in conjunction with the garlic powder.garlic powdercrushed red pepper flakes yep, believe it or not red pepper flakes are in there and I think some people who are sensitive to spice might be surprised by this, but as I said about the friend who worked at Carrabbas, it is absolutely in there. So you may find that you actually prefer that kick without it being hot or spicy.Good quality extra virgin olive oil seriously, this makes ALL the difference and was the main thing my friend mentioned that was essential. You can see what I used in the ingredient image below.How To Make Carrabbas Herb Dipping OilPrepare the herbsPlace the parsley, basil, rosemary, oregano, garlic powder, salt, pepper, and chili flakes in a small bowl. Stir well to combine. Place about 1 teaspoon of the mixture into a shallow bowl or plate.Pour in the olive oilDrizzle in olive oil to serve. If you prefer, you can gently stir this up a bit.Enjoy with crusty bread. Craving More Recipes?Grandmas LasagnaMinestrone SoupChicken SpiediniChicken Costoletta Bruschetta Chicken PrintCarrabbas Herb Dipping OilCarrabbas Herb Dipping Oil is a quick and flavorful appetizer made with fresh herbs, seasonings, and olive oil served with warm crusty bread.Course AppetizerCuisine AmericanPrep Time 10 minutes minutesTotal Time 10 minutes minutesServings 6Calories 1kcalAuthor Brandie SkibinskiIngredients1 teaspoons finely chopped fresh Italian parsley teaspoon finely chopped fresh basil teaspoon finely chopped fresh rosemary teaspoon dried oregano (or 3/4 teaspoon fresh oregano) teaspoon garlic powder1 clove minced garlic (optional, see notes below) teaspoon kosher salt teaspoon black pepperPinch crushed red pepper flakesgood quality extra virgin olive oil (this is very important, use the good stuff!)InstructionsPlace the 1 teaspoons finely chopped fresh Italian parsley, teaspoon finely chopped fresh basil, teaspoon finely chopped fresh rosemary, teaspoon dried oregano, teaspoon garlic powder, teaspoon kosher salt, teaspoon black pepper, and Pinch crushed red pepper flakes in a small bowl. Stir well to combine. Place about 1 teaspoon of the mixture into a shallow bowl or plate. Drizzle in olive oil to serve. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.My good friend used to work at Carrabbas back in the early 2000s and when I saw this recipe in the Carrabbas cookbook (affiliate link), I checked with her on the accuracy with how she remembered making it. She confirmed this is almost the exact recipe they made. The only thing she added was they used all fresh herbs (no dried) back then and also fresh garlic along with the garlic powder (so I added those optional changes/additions to the recipe card above.) So, if you want to make this like the cookbook, dont use fresh oregano and no fresh garlic. If you want to make it like the early 2000s, then use fresh oregano and fresh garlic along WITH the garlic powder.NutritionCalories: 1kcal | Carbohydrates: 0.2g | Protein: 0.04g | Fat: 0.01g | Sodium: 97mg | Fiber: 0.1g | Sugar: 0.01g