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
Excellent! About to make my second batch. I’m single and to keep it fresh I store it in the refrigerator and use to season vegetables, pizza, toast – really anything that needs a flavor punch. Thank you!
Found a dry garlic spread at a craft show. It was pricey but good and went along way when mixed with soft butter. It used garlic, sea salt, onion powder and “other spices”. Could never find it again. This fits the bill.
Making batches to add to Christmas baskets. Would be great in meat balls also . Thanks, so happy I found it!
Hi Sharon, when making for gifts did you add the parm cheese?
I’m wondering if we can leave the cheese out, how much seasoning would they need to add it later themselves?
Am I clear? Lol
Just thinking it could be more shelf stable without the cheese added right away.
This recipe looks great! I’m hosting a party and making my own garlic bread so I want to try this recipe. I’m making seven loaves of bread. Do you think I would I need to double the seasoning recipe?
This post came up in my search for a homemade “garlic herb seasoning” spice mix. I have a Tilapia recipe calling for Mrs. Dash’s Garlic Herb Seasoning ( http://www.mrsdash.com/products/seasoning-blends/garlic-herb-seasoning-blend ), but I don’t have any and would like to make my own with all the spices I have at home. Do you think this garlic bread mix would serve that same purpose well, for fish…or is this one not really right for that?
I’d love your help/feedback. Thanks much & Happy Week!
This is so easy to make and tastes Great. Making another batch tonight for my garlic bread. We quit buying frozen garlic bread after trying this recipe. Also, going to find a spice jar so I can shake the seasoning on easier.
This is the “Best” no more frozen bread for us. Added on some smashed potatoes was so- so good !
This stuff is also amazing when put into a chicken salad mixture!
Thanks for sharing this recipe – so easy to mix up and keep on hand in the fridge. Makes great tasting garlic bread!
This “stuff” is amazing! The options for using it are endless – great in the OBB Pizza Sauce (highly recommend)~ on garlice bread, of course ~ and I like mixing it with a melted butter sauce to pour over cooked pasta. I keep it in my fridge for up to 3 months…if a batch even lasts that long!
Can I use the Johnny seasoning on meats ? Like a good steak ? Please write me asap !!! [email protected]
Sure 🙂