Once upon a time, I fell in love with Johnny’s Garlic Bread Seasoning. And then I moved to Louisiana and could not find it anywhere, so I tinkered around until I made a suitable substitution (if you’re a Johnny’s purist and are desperate, you can get it here). This homemade garlic bread seasoning has gone on to become one of my most favorite, versatile recipes!
You’ll need some powdered parmesan cheese (like the stuff in the green can), garlic powder, kosher salt, marjoram, basil, oregano, and parsley.
Combine ingredients in a jar
(if you have one with a sprinkle top, it makes sprinkling on breadsticks easy!) and shake. Well, don’t shake until you’ve put the lid on, but I assume most of you are smart enough to figure that out! 🙂
Sprinkle on top of the aforementioned breadsticks
or combine 1 1/2 tablespoons of this seasoning with 1/2 cup of softened real butter and spread on a loaf of French bread that has been cut in 1/2 lengthwise. Wrap in foil and bake at 375 until the butter is melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.
Store the seasoning in an airtight container in the refrigerator until the expiration on the cheese.
Homemade Garlic Bread Seasoning
This Homemade Garlic Bread Seasoning is so easy that you'll always keep a jar in your fridge for homemade garlic bread, breadsticks, or pizza sauce!
Servings /4 cup of seasoning blend
Ingredients
- 1/2 cup powdered Parmesan cheese
- 2 teaspoon Kosher salt
- 2 tablespoons garlic powder
- 2 teaspoons oregano
- 2 teaspoons basil
- 2 teaspoons marjoram
- 2 teaspoons parsley
Instructions
- Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Store in an airtight container in the refrigerator until the expiration date on the cheese.
Notes
- Sprinkle on top of breadsticks
- Combine 1 1/2 tablespoons seasoning with 1/2 cup of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter is melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.
- Use it in our pizza sauce
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*Disclaimer
Questions & Reviews
Sadia- yes, that works great. And it will keep longer if you store it in the fridge.
Is this Parmesan cheese ok to use?
http://www.kraftcanada.com/en/products/p-r/kraft100parmesangratedcheese.aspx
Does this mixture need to be kept in the fridge, because of the cheese? Or am I supposed to have a different type of Parmesan that doesnt need to be kept in the fridge?
Cant wait to try this, thanks so much
geegarland- if you're in a major pinch, just leave it out 🙂 But next time you're at the store grab some because it really adds the magical flavor here!
Any suggestions for what I can substitute for the marjoram? I don't have any and don't have to time to get to a store!
Oh it's just the grated parmesan cheese??? Sorry I thought it was a spice. Hello!
Meridee–It's just that powdery, white Parmesan cheese in the green can, probably the stuff you put on spaghetti as a kid. 🙂 It seems like it's at different places in different stores, but I've seen it everywhere from the cheese section to the Italian aisle. I'd ask someone at the store if you're having trouble finding it, but I'm sure they have it. Good luck!! 🙂
Where can I buy powdered parmesan cheese in UT?
Has any one tried this with a little rosemary? Rosemary is FANTASTIC on pizzas.
Yes! Rosemary really bumped it up
Thanks for the recipe! It's so yummy- I am completely addicted! I can't wait to try it as the secret ingredient in pizza sauce.
I've tried making stuff like this before, but it's never tasted this good. I realized after making this that it was marjoram I was missing! It's like the "secret" flavor or something. I've been putting this on everything lately- we especially love it on top of pizza.