McCormick garlic bread sprinkle copycat recipe is something you need for your next homemade garlic bread.
Scratch that. Garlic bread sprinkle is something you need for your next garlic bread, pizza, stromboli, spaghetti bread, breadsticks, calzone… so basically you need it for anything cheesy, carby and yummy.
I sought this recipe out after seeing the cost of McCormick’s Garlic Bread Sprinkle at my local grocery store. Young, newly married and both of us in college? I did not feel the $6 price tag was appropriate.
But, with a quick Google search, I found a great alternative to the McCormick Garlic Bread Sprinkle and have tweaked it just right for us! Super simple and makes a TON. Which is a good thing, because I try to find a way to put it on pretty much anything.
I store it in a real ghetto-like container: an old spice container from Aldi. Which isn’t really that ghetto, but when you take into account the pink leopard print masking tape around it that has the words “PUT ME IN THE FRIDGE” scrawled across, it takes things to a new level.
It was necessary, though. My husband forgets where to put the little container, and it always ends up on the spice rack. But, since it’s got Parmesan… to the fridge it goes.
So what do we use it on? I always shake it on to homemade pizza, both on top of the sauce (pre-cheese) and just before I put it in the oven. It’s also a huge bonus on all things calzones. And if you are spaghetti lovers (um, who isn’t?), be sure to try my spaghetti stuffed garlic bread. It’s a family favorite for sure!
Anyway, we love it. Enjoy!
And don’t forget the masking tape, if you have a forgetful spouse.
Garlic Bread Sprinkle
- ½ cup Parmesan Cheese grated
- 2 tbsp garlic powder
- 2 tsp Kosher salt
- 1 tsp basil dried
- 1 tsp parsley dried
- 1 tsp oregano dried
- Pour ingredients into a bowl and combine. Put mixture into a jar (preferably with a shaker top) and use on pizza, pasta, breadsticks, calzones, stromboli, or anything that feels right! Store in the refrigerator.
Recipe adapted from Our Best Bites.