Reviewed: Nov. 2, 2009

We loved this. Snacked on it all day!

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Jul. 29, 2009

I didn't use the rosemary but I used everything else. I loved the red pepper and thought it was very key to the overall taste. My best advice though is to use REGULAR olive oil and not extra virgin. The taste is too strong.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: May 23, 2009

I did not really like this. My husband and I thought something about the flavor was not quite right... he suggested maybe cutting back on the rosemary. I may try it again sometime, but I just wasn't too impressed with it.

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Mar. 30, 2009

I did not grind the herbs. I like the look of it when you can see the rosemary and red pepper flakes. I served this with bread sticks and crusty french bread. It was so good! Thanks!

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OTWIFE

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Reviewed: Mar. 13, 2009

This tastes just like Carraba's Italian Butter! My family & I loved it!! We had it with our spaghetti dinner last night. I used minced garlic out of a jar & unlike another reviewer, it did not come out lumpy. I had no problems. It makes much much more than 4 servings.

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Destini

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

I really enjoyed this. I served it at a wine tasting and it was a hit! I let the herbs soak for about an hour in the oil before the guests arrived. I had leftover spice mixture and stored it for another party!

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nicole

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Reviewed: Feb. 17, 2009

mmmm! I used a little fresh minced garlic and it was awesome!

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Melissa

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Reviewed: Jan. 28, 2009

Awesome! I always wanted something like the Carabbas mixture, and this reminds me of it! I will definately make a lot and save it. Thanks!

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mclark

Cooking Level: Intermediate

Home Town: Boothwyn, Pennsylvania, USA

Living In: Prospect Park, Pennsylvania, USA

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Reviewed: Jan. 7, 2009

I love this! I have made it many times and it always goes over well. I have also put a small amount on a slice of french bread and tosted it or broiled it for a couple of min. Yummy!

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CF

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Nov. 27, 2008

Good. But don't use minced garlic out of the jar - it makes it all mushy and clumpy.

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WEBGIRL302

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Nov. 22, 2008

It's amazing! I could have it for every meal.

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Kim

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

This was good but a little spicy. When I think of Italian butter I do not expect spicy. I will definitely make again except next time leave out the crushed red pepper. I also made it ahead of time and stored it in the refrigerator and it kept very well!

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TUNA'S MOM

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Fairlawn, Ohio, USA

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Reviewed: Oct. 19, 2008

Very good recipe! My family loved it! I used this recipe to give as gifts. Put the blend of spices and a bottle of olive oil and fresh baked bread with the recipe on a card. Went over very well.

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MAIA1212

Cooking Level: Intermediate

Home Town: London, Kentucky, USA

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Reviewed: Sep. 27, 2008

A hit with the Crusty French Bread from AR. I felt that the peppers could have been decreased some, but, kids and hubby says "no"--they liked the heat. I ended up roasting the garlic and smashing it into the seasonings after they where ground. Added the olive oil which made a thick paste. Ended up puttting a dab into a dish and adding more olive oil. Will store in refrigerator & add olive oil as needed.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Sep. 12, 2008

my family didn't like that well. It was ok but have had better. We actually like "tastefully simple's" dipping oil much better. Will not make again.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 8, 2008

I followed the recipe exactly,so I am not quite sure where I went wrong, but mine came out very bitter and would not stick to the French bread. My husband loves EVOO bread dip, so I will keep trying!

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2008

I would give this recipe "0" stars due to the fact that my bread intake has increased ten-fold since I first made this stuff and I am having one heck of a time maintaining any sort of reasonable diet now. In all seriousness, this is an awesome recipe don't change a thing, you will not be disappointed.

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Metnav87

Cooking Level: Intermediate

Home Town: Inverness, Florida, USA

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Reviewed: Jun. 4, 2008

i didnt grind the herbs, just slightly crushed them with the back of a spoon. the taste is rustic, very italiano.

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me & bp

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Woodland, California, USA

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Reviewed: May 16, 2008

I didn't use the red pepper flakes. I did mix up the herbs (did not crush) and put the 1/4 cup of olive oil in to let it hang out together. Then I put some of that mixture on a plate later and added more olive oil and had balsamic vinegar as an option as well. Served with cut up french bread. Everybody, especially men, were raving about it! So easy and such a pleaser.

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