To make Carrabba's bread dip, combine 1 1/2 teaspoon chopped flat-leaf parsley, 3/4 teaspoon chopped basil, 3/4 teaspoon chopped rosemary and 1/4 teaspoon oregano. Add 1/4 teaspoon granulated garlic, 1/8 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/3 cup of extra-virgin olive oil. Mix the herbs with oil and stir to complete the dip-making process.
For optimal flavor, use fresh parsley, basil and rosemary along with dry oregano, garlic and red pepper flakes. Using fresh-ground black pepper is also ideal. Chop the herbs easily and ensure they are the appropriate size by combining them and chopping them together in a food processor. For extra vibrancy, add 1/8 teaspoon of freshly squeezed lemon juice in addition to the olive oil.
For an easy make-ahead option, prepare the herb mixture, and store it for future use. To keep the mixture from spoiling, store it in an airtight container in the refrigerator. Keep the prepared mixture for up to a week, checking it regularly to ensure that none of the fresh herbs have spoiled.
Serve this dip with crusty Italian bread. For the best flavor, use freshly baked bread that is still warm from the oven. This dip can also be quite tasty when drizzled over a salad of fresh greens or when added as a spread to a sandwich.