When it comes to bread dipping oil, are you team Carrabbas’s or team Maggiano’s? We’re somewhere in the middle and here’s why.
While Carrabba’s offers a great seasoning that starts with an excellent mix of herbs and spices, their oil falls short of to be desired for an Italian restaurant. This is one reason we like Maggiano’s too; at Maggiano’s their olive oil has a more fragrant taste and that’s not all. You can dress up or down your dipping oil by adding Parmesan cheese and balsamic vinegar [provided on the table].
Since both restaurants have great aspects of their oil seasoning for that dangerously good warm bread they serve, we decided to combine the best parts of each to make the tastiest bread dipping oil out there.
Bread Dipping Oil Recipe
The perfect blend of Italian herbs, olive oil, lightly grated cheese and tangy balsamic vinegar when combined make the ideal dipping oil.
- 1/4 cup Olive Oil
- 4 tbsp Italian Herb Seasiong*
- 1/4 tsp Garlic (granulated)
- 1/2 tsp Sea Salt
- 1/8 tsp Black Pepper
- 2 tbsp Grated Parmesan Cheese
- 2 tbsp Bourbon Barrel Aged Balsamic Vinegar
- 1 French Baguette
Slice baguette into 1/2″ pieces on the diagonal.
Place olive oil on a small saucer. Grind Italian seasoning over oil. Top with salt, pepper, garlic, and cheese.
Drizzle balsamic vinegar on top before dipping.
*We used the McCormick grinder of Italian Herb Seasoning. It’s easily found at your local grocery store or online here.
For a rounded Italian cheese flavor, use the three cheese blend that includes Parmesan, Romano, and Asiago.
If you have fresh garlic on hand, use two gloves of finely minced fresh garlic instead of the 1/4 tsp of granulated garlic.
To warm your bread, wrap in foil and bake at 325 degrees for 10 minutes.
Tell us in the comments below: Who’s dipping oil do you love just a little bit better? Carrabba’s or Maggiano’s