Copycat Carrabba's Herb Dip
Fresh herbs and crushed red pepper makes my favorite bread dip everrrrrrr. Copycat Carrabba's Herb Dip is an easy, fresh, homemade replica of the fresh herbs, extra virgin olive oil, and warm bread served at the popular Italian food chain!
Last week when I made two Thanksgiving turkeys I bought enough herbs for 14 turkeys. I would not have had to buy herbs at all, but my destructive fur babies had other plans for the potted plants.
I don't know if you have ever bought the fresh herbs in the grocery store but dang, they are not cheap. So I have been reeeealllly focused on using them up before they go bad, or I forget about them, or they get buried underneath a bag of apples in my produce drawer.
So I made you something I've been wanting to share for forever!!!! Copycat Carrabba's Herb Dip.
You know that happy little blend of delicious that comes with perfectly warm, freshly sliced Italian bread when you are dining out? The tiny plate of herbs that your server drizzles olive oil over for you to drag a whole basket of carbs through again and again?
Yeah. That stuff.
Sometimes I am so happy that I buy too many groceries.
Awhile ago I made this Goat Cheese, Sun Dried Tomato, and Basil Stuffed Chicken , reminiscent of Chicken Bryan from my long ago days as a server at good 'ol Carrabba's. I love making homemade versions of their food! If we are keeping it real though, I would totally just show up there for a glass of wine, some warm bread, and this herb dip with olive oil.
It's all about the bread.
I'll be sharing the recipe for these breadsticks on Thursday -- let me start talking them up now. THEY ARE AMAZING.
But.
I have this other bread recipe -- this Classic Crusty Herbed Dinner Loaf -- that is ready in just about an hour, and it is totally perfect for dipping.
We will just call herb dip + bread + wine dinner and check this day off as done, yes? Yes.
Ingredients
- 2 cloves garlic very very finely minced
- 1 tablespoon fresh oregano very finely minced
- 1 tablespoon fresh rosemary very finely minced
- 1 tablespoon fresh parsley very finely minced
- ½ tablespoon fresh basil very finely minced
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ¼ cup olive oil for serving
Instructions
- To make the herb dip combine everything EXCEPT the olive oil. Toss to thoroughly mix the herbs and combine.
- To serve place a teaspoon of the herb mixture on a plate and drizzle a little bit of the olive oil over it.
Nutrition
P.S. If you rub a chicken with this herb dip to roast it... it will be amazing. Seriously.
It is colavita olive oil. The packets have the name on them that they give in their takeout orders! Looking forward to making this recipe!
Oh wow check out this amazing recipe.
What type of oil does Carrabba’s use for this Herb dip??
Some say it’s (La Rambla Arbequina extra virgin olive oil)???
Thank you!
HI Suzanne! I am actually not sure what the actual brand of oil is. It's definitely extra virgin olive oil. I'd just use your favorite. Quality matters here!
@Suzanne, colavita
This is probably a stupid question. Did you measure the herbs after they were finely minced or when they were in a more fluffy state. Thanks
Not a stupid question at all! I measure after they are chopped.
If I could print the recipe I would be so happy....
Hey there - I did some troubleshooting with the print function but haven't been able to replicate your issue. It's all working for me on all devices. Sorry you are experiencing trouble.
This recipe is amazing! For how long can I keep this in the refrigerator?
It'll keep tightly wrapped for several days, but if you think it's too much then just chop what you need -- these herbs always taste better fresh 🙂 Glad you enjoyed!
I was just at Carrabba's and was obsessed with their herb dip!! So glad I can make it at home now!
Yes!!! I love it.
what is the shelf life of said dip after you've chopped the fresh herbs and added all but the olive oil?
also, what do you store it in and does it need refrigeration?
Hi Tracie! You only add the oil when serving so no need to worry about shelf life. Typically you'd spoon a little herb mix on the plate and then pour out a little olive oil. Dip the bread until it's gone and add more. You can refrigerate the herb mix in between servings though.
My family LOVES Carrabba's olive oil bread dip. In fact, we always get refills because one is never enough. I will definitely be trying this recipe soon, and now I have a reason to grow oregano and rosemary.
Looks great! I will make this for my guests this weekend. 🙂 I hope they will love it (I know I will).
Thank you so much, Jacob! Hope you enjoyed!
You, my friend, are a hero! This dip looks epic--and any time I can dip bread in oil + fresh herbs, I go a little ga-ga 🙂
Thanks so much Amy! I could seriously eat this on EVERYTHING
What a delicious party dip this would be!
Cheers
Choc Chip Uru