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My review
Italian Butter
Ginger
"If you are looking for a Italian bread dip, try this. It makes a spectacular bread dip, suitable for any occasion. Double or triple the recipe to make enough for a crowd. Serve with warm French bread."
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Ingredients
5 m servings 154Original recipe yields 4 servings (0.5 cup)
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- US
- Metric
Directions
{{model.addEditText}} Print- Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt.
- Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 124144 Ratings
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Most helpful positive review
2/23/2011
"Italian Butter" is a really cute name for this! I love dipping warm bread into this mixture and it comes very close to the stuff they serve at the famous Italian chain restaurant - Carrabba's. ...
Most helpful critical review
8/31/2001
When you grind everything together, it turns into a powder and I didn't like that. It looks better on the plate if the herbs aren't ground.
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2/23/2011
"Italian Butter" is a really cute name for this! I love dipping warm bread into this mixture and it comes very close to the stuff they serve at the famous Italian chain restaurant - Carrabba's. ...
8/6/2006
This recipe was awesome! I had a party last weekend and this was my favorite part. When I made the recipe, I did not grind in grinder, I just crushed slightly with a mortar and pestle. I mixe...
1/21/2006
This is excellent, and is a new staple in my house. I do recommend making it beforehand & "soaking" it in some olive oil to help the dried herbs soften. Then, it's ready to plate & be drizzled...
8/31/2001
When you grind everything together, it turns into a powder and I didn't like that. It looks better on the plate if the herbs aren't ground.
10/30/2002
I mixed this blend into softened butter and then refridgerated it. It made a great spread for dinner rolls.
9/18/2007
I don't have spice grinder so skipped that part but loved this dip. I did let it sit in oil for about a half hour before serving. I also forgot to put in fresh garlic but it was still good. I ha...
12/31/2002
An incredible recipe! I mix it with olive oil and balsamic vinegar over finely grated Pecorino Romano cheese. We eat it until our bread is gone!
2/9/2008
I mix all the dry ingredients together, using a good quality salt, to keep on hand. When I am ready to serve this, I mix them with either fresh or roasted garlic, shredded asiago cheese, and po...
2/23/2006
Yummy and very simple to prepare. Served with warm French bread as the recipe suggests. I didn't bother grinding up anything.