One of my husband's favorite restaurants is Carabba's. They serve nice warm sourdough bread with this amazing bread dip that keeps you coming back for more. The last time we had spaghetti I tried to duplicate this dip. The attempt was a success and now I make it as often as we have something to dip. Last night I made it to go with Stromboli and it was excellent. For the Strombolli I just used me pizza dough recipe, made two 8 x 12 rectangles, topped it lightly with sauce and toppings, rolled it up, pinched shut and baked at 400 degrees for 20 minutes. Here's the recipe for the bread dip.
Garlic-Olive Oil Bread Dip
1/2 c. extra-virgin olive oil
1/2 tsp. sea salt
1/4 tsp. course grind black pepper (or freshly ground)
3 cloves garlic, smashed and coarsely chopped
1 tsp. Italian seasoning
1/8 - 1/4 tsp. red pepper flakes
Combine all ingredients and mix well. the longer this is allowed to set the more intense the flavor. It can be made ahead of time and stored in the refrigerator, but let it come to room temperature before serving. Serve with nice crusty bread or any Italian type bread. It is also wonderful drizzled over pizza or spaghetti.
Garlic-Olive Oil Bread Dip
1/2 c. extra-virgin olive oil
1/2 tsp. sea salt
1/4 tsp. course grind black pepper (or freshly ground)
3 cloves garlic, smashed and coarsely chopped
1 tsp. Italian seasoning
1/8 - 1/4 tsp. red pepper flakes
Combine all ingredients and mix well. the longer this is allowed to set the more intense the flavor. It can be made ahead of time and stored in the refrigerator, but let it come to room temperature before serving. Serve with nice crusty bread or any Italian type bread. It is also wonderful drizzled over pizza or spaghetti.
