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
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
*Disclaimer
Questions & Reviews
I have moved to Mexico and of course couldn’t find Johnny’s….a friend here wants to make one of the recipes in my book but Johnny’s was the key seasoning….
Thank you for sharing this!!!!!!
We lived in Mexico for a year, that’s the only place we could find it. Costco in Mexico has it, but Costco’s in the US don’t seem to, we can’t find it.
This tastes exactly like what you would get at a restaurant! I will never buy frozen premade garlic toast again! Plus my 6yr old helped make it and it was a good lesson on measurements. I’ve used it on almost everything I have cooked since we made it!
Where did you buy the little spice jar?
That’s just from a local craft store- they usually have a good selection of glass jars.
So, all of the spices are leaves and ground with mortar and pestle?
No, Natalie, they’re just purchased from the spice aisle of the grocery store 🙂
I tried this and I looooved it, thanks so much for sharing!
I “stumbled” upon Johnny’s on a clearance rack year’s ago and was an instant fan. Sadly, Costco, Wal-Mart, Vons, Albertsons et al NEVER have the garlic spread on their shelves. I was buying Johnny’s direct from the manufacturer’s website but price/shipping was a big pill to swallow. I can’t wait to test your version and if it’s even a close copy…THANK YOU, THANK YOU, THANK YOU!
We used this recipe in another recipe for Meatball Casserole that called for the Johnny’s spice stuff. We didn’t have access to that so I searched for a close substitute and found this delightful site! We tried it tonight as a “shake and bake” for chicken and it was soooo much better than any kind of shake and bake that you get in a store. I am going to fiddle with the recipe a little bit and see what adding bread crumbs and a few others things does.
Oh, we didn’t have regular parmesan shake cheese so I just used our Parm/Romano/Asiago blend and it was really good.
One question: After this set in the fridge for a week (the original recipe we needed it for only called for a tablespoon), it was a tad salty on the kitchen. Any ideas to make it less so? I guess just not adding the salt in the mix?
so I’m not the best cook in the world and was wondering……do I need to refrigerate this since it has parmesan cheese in it?? Just thought I’d check to be safe!! this smells delish and can’t wait to try it tonight in your homemade pizza sauce I’m making too!! tHANKS!! =)
Wow! These are the best bread sticks I’ve ever eaten! Thanks so much for the recipe! I use just under 4 cups of flour and they turn out perfect every time. I also made a very large pizza last night using about 2/3 of the dough and used the rest for breadsticks. We all thought it was the best pizza we’d ever eaten, too. Our friend who came over said “Pizza Hut better watch out”! The dough is so easy and so nice to work with. It doesn’t shrink back or anything. Perfect! Thanks again!
Oops. I didn’t realize that I was on the seasoning (rather than breadstick) recipe. I love this seasoning on your breadstick recipe. I put it on top of the pizza and around the outside edge of the crust. This seasoning makes everything fabulous!
I used this seasoning in my potatoes. SO GOOD. http://pinkanchors.blogspot.com/2012/10/crispy-crunchy-goodness-potatoes.html
Thanks so much for this!