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
I’m cheap and marjoram is expensive (about 4x what the other spices cost). So, what I did was made a serving size of 12, which calls for 2 cups Parmasan, which is exactly equal to an 8 ounce jar. Since I was leaving out the marjoram (and because it’s easier), I upped the non-cheese ingredients from 8 teaspoons to 3 tablespoons. This fits perfectly in the original Johnny’s shaker from Costco.
Wow, all these comments make we wonder if I’m missing something here. I made this and it was WAY too salty, almost too salty to eat. My husband agreed, it wouldn’t eat it. Not one other comment that I say said too much salt. Next time I’m going to try it without any salt at all since the cheese is itself salty. I wanted to like it, we bought Johnny’s when we lived in Mexico, Costco in Ensenada has it. But being back in the US, we can’t find it anywhere.
Mix this with melted butter, cube a good sourdough loaf, roll all the pieces in the butter mix, bake in 350° oven until crispy all over, use for croutons on a Caesar salad. Amazing!
I love this and store it in an empty Parmesan container so I can just sprinkle it on butttered French bread.
So glad I found this! And as a container, I grabbed a small canning jar from storage (like the size for jam), and used the Parmesan cheese lid because those screw onto regular mason jars! I had conveniently used the last of the cheese on this recipe. ????
Can you use the real-deal parmesan cheese instead of the stuff in the can??
I would use the stuff that is grated and looks like the stuff in the can instead of the shreds OR use something like a microplane to get very fine shreds yourself. The coating + the texture on the store-bought shreds will make it hard for the seasonings to integrate.
I didn’t have the marjoram but since I don’t know how it should taste, it is still a great garlic bread seasoning!
Just made a batch of this minus the majoram since I didnt have any. Popped it under the broiler and promptly forgot I had done so. Tell you what….that was the best tasting burnt garlic bread I’ve ever had. Can’t wait to try it on unburnt bread. Lol
2019 and still using this for garlic bread and sometimes spaghetti topping. We just use about half a teaspoon of sea salt.
I’ve been using this stuff for about 2 years now, it is great on a lot of things, garlic bread, chicken, shrimp, asparagus, potatoes, broccoli, cauliflower, and I usually hit my pizza crust with some clarified butter right out of the oven, then sprinkle this around the edge. It’s the only time I ever eat the crust. I have found that my grated Parmesan cheese comes in 8oz shaker bottles, and I measured that out to equal 2 cups, so I quadruple the recipe every time I make it, and it goes back into the original shaker bottle the cheese came in, simple! With all the ingredients combined it makes about 1 and 2/3 shaker bottles, so when I finish one bottle, I keep it, buy another bottle of cheese, and make a batch. This almost fills both bottles, one goes in the refrigerator for immediate use and the other goes into the freezer for later. That rotation works out great for us. Thanks for the recipe.