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.
Homemade Garlic Bread Seasoning
- Total Time: 5 minutes
- Yield: 3/4 cup of seasoning blend
Description
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!
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
- Prep Time: 5 minutes
- Category: Condiment
- Method: Make Ahead
- Cuisine: American
*Disclaimer
Questions & Reviews
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.
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!