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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Questions & Reviews
This is awesome in your pizza sauce!
I also live in a Costco-deprived zone, so I was looking online to buy it and came across your recipe. Can I tell you how excited I am? This makes the best Ceaser dressing ever! THANKS!
Besides mashed potatoes and pasta, I use it on shrimp and make tacos with it…My husband loooooves it!
Ohhhhhhh thank you for this…I am in the last couple of TBS of the Johnny’s seasoning and I totally agree on the shipping—Ridiculous!!
Have a great day 🙂
Increased cheese to 1 cup, added 1 cup mozzerella, 1 stick butter, 1/4 cup mayo and mixed in food procesor until smooth. Slathered pasted on bread and broiled—Amazing cheesey crusted bread.
Made this for the first time last week, and mixed it with some butter to slather on Texas Toast – it was SO good, even my super-finicky husband was impressed! No more store-bought pre-made (always disappointing) garlic bread for us!!
Oh my gracious!!!!!! Stop the presses!!!! You have outdone yourselves!!!! I’ve had Johnny’s before at my parents house, but I can’t find it here and we don’t have Costco. But ladies… this beats the pants off Johnny’s!!! It is perfection! THANK YOU!!!!
I love the ideas about pizza, broccoli, and pasta. Ooooo what about on sauteed shrimp???? YUM!!! I know Emeril has his “essence” but I think this mixture is going to be MY essence!
This is great seasoning! I have made multiple batches over the past few months and have tweaked it to perfectly suit our tastes. It’s such a clever idea. I use it on breadsticks, pizza, have sprinkled it on pasta with butter for a super lazy dinner when I’m too tired to make anything else, and once in a while even for garlic bread. I’ll bet it would be good sprinkled on other things too like broccoli. I love this seasoning and that it keeps in the fridge for months!
Allison–Leaves! 🙂
Does it matter if the oregano is ground or leaves? Same for the marjoram . . .
I'm making your breadsticks tonight and I can't wait!