Homemade Garlic Bread Seasoning

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.

garlic bread seasoning ingredients

Combine ingredients in a jar
garlic bread seasoning in 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! 🙂
garlic bread seasoning from our best bites
Sprinkle on top of the aforementioned breadsticks
breadsticks from our best bites
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.
garlic bread seasoning from our best bites

garlic bread seasoning from our best bites

Homemade Garlic Bread Seasoning

5 from 6 votes
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!
Prep Time 5 minutes
Servings3 /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
Course: Condiments
Cuisine: American
Keyword: garlic bread, seasoning mix, spice blend
Author: Our Best Bites
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!

*Disclaimer: this post includes affiliate links, which just means that when you purchase items through our links, we earn a small commission, which helps us keep working hard to create recipes for you!

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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. 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!

  2. 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!

    1. 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.

  3. 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?

  4. 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!

  5. 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.

  6. This is the “Best” no more frozen bread for us. Added on some smashed potatoes was so- so good !

  7. Thanks for sharing this recipe – so easy to mix up and keep on hand in the fridge. Makes great tasting garlic bread!

  8. 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!

  9. 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!!!!!!

    1. 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.

  10. 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!

    1. That’s just from a local craft store- they usually have a good selection of glass jars.

    1. No, Natalie, they’re just purchased from the spice aisle of the grocery store 🙂

  11. 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!

  12. 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?

  13. 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!! =)

  14. 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!

    1. 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!

  15. i mixed some of this in with the breadcrumbs used to bread our chicken cutlets the other night and it was fabu…

  16. Thank you, thank you, thank you for sharing!! This mix is amazing!! I love to use it on bread sticks, but I also use it on pizza crust… brush your unbaked crust with oil then sprinkle on! Smells heavenly!!

  17. Thank you so so so much for the recipe. I have a recipe using Johnny’s Garlic Spread and Seasoning. I have looked in every store in Broken Arrow, and Tulsa, OK. I can’t find anyone who sells it. I don’t want to order it on line and pay so much in shipping. I am making it tomorrow, to use tomorrow night for my husbands 60th birthday dinner. I can’t wait.

  18. I just got your cookbook as a gift and I love it! I am a beginner when it comes to cooking, especially when it comes to adding different spices. Ground spices verses dried leaves… does it matter which one I use? I bought ground marjoram and ground oregano for this recipe but noticed you used oregano leaves (after I bought them of course!). Can I still use the ground oregano and if so does it measure differently?

    1. We pretty much always use leaves unless we specify that something should be ground. I wouldn’t use ground oregano in this recipe because the flavor can be VERY overwhelming, but if you do, I’d cut it down a LOT.

  19. Made pizza dough, added a bit of oil and sprinkled this over the oil. I added the rest of the mixture to a half tub of cottage cheese and put it over the initial “layer.” Added mozzarella, parmesan, and provolone cheese, baked, and MMMMMMMMmmmmmboy! Cheese pizza heaven! Thanks. Love this seasoning!

  20. you telling me??? we got johnny’s garlic bread seasoning from a friend who lived in north jersey. it was the best i had ever tasted. when i ran out of the darn thing.it was no where to be found!!! it was in a big plastic jar, i hope this will taste the same. i will let you know….by the way???? where do you find “powdered cheese???????
    thanks
    barbara

    1. I know, right?! 🙂 Powdered cheese is just the green can of Parmesan you find in the regular aisles of the grocery store (like Kraft), not the actual Parmesan that has to be refrigerated and grated.

  21. I was just looking for a recipe for a garlicy/parmesany herbed butter recipe, but I think this might just do the trick. Another winner!