Copy Cat Recipe Papa John's Garlic Dipping Sauce (2024)

FAQs

What is Papa John's garlic dipping sauce made of? ›

Salt, spices, garlic, wheat starch, dried onion, soybean oil, paprika extract, natural flavor.

As it turns out, Papa John's famous garlic dipping sauce is vegan, since it is made with soybean oil instead of butter. Dipping your breadsticks or your pizza slice into this savory sauce is sure to add a satisfying punch of flavor to your meal.

Melt Butter: Melt the butter in a microwave bowl or over the stove in a sauce pan. Add Lemon and Garlic: Whisk in the lemon juice, garlic, and zest if using. Season: Season garlic butter sauce to taste with salt and pepper. Add Herbs and Serve: Stir in fresh chopped herbs of your choice right before serving!

Does Papa John's Garlic Dipping Sauce Need to be Refrigerated? It's best to refrigerate any leftover Papa John's garlic dipping sauce. Like most fat-based products, margarine can be left on the counter, but does go bad and storing it in the refrigerator to extend its shelf life.

Creamy Garlic Canola Oil, Water, Natural Cheese Flavour (Maltodextrin, Whey Solids, Natural Parmesan Cheese Flavour, Salt), Natural Butter Flavour (Whey Solids, Enzyme Modified Butter, Maltodextrin, Salt, Dehydrated Butter, Guar Gum, Annatto, Turmeric), Spices, Vinegar, Salt, Natural Flavour, Citric Acid, Ascorbic Acid ...

The ingredients for this garlic pizza sauce recipe are: Garlic cloves: quite obviously. Avoid store-bought garlic powder: get 5 or 6 fresh cloves and grate them. Unsalted butter: I know that many people like to use olive oil to make garlic cream sauce.

Fresh vine-ripened tomatoes (our tomatoes are freshly packed from vine to can in the same day), sunflower oil, sugar, salt, garlic, spices, extra virgin olive oil, citric acid (maintains freshness).

It's not overly powerful, and it's oh-so-smooth and perfect for dipping pizza, breadsticks, and anything else your heart desires. Unfortunately, Papa John's special garlic sauce is also laden with sodium and fat, with 310 milligrams and 17 grams respectively per serving.

Papa Johns take on a classic chicken dipping sauce. Our unique recipe incorporates some of your favorite Italian flavors to create a creamy, zesty, flavor-packed sauce. Perfect for dipping wings and anything else on our menu.

Stir together equal parts plain yogurt, sour cream, and mayonnaise. Stir in minced garlic and season to taste with paprika, salt and pepper. The sauce should have a velvety consistency, ie not too runny.

What is garlic dip made of? ›

In a small bowl, beat cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables or pretzels.

A very simple garlic sauce can be made by adding crushed or minced garlic to strained yogurt, mayonnaise or sour cream. Lemon juice, salt, pepper and herbs such as dill can be used to impart additional flavour.

While other dips contain milk and egg products like ranch, blue cheese, and honey mustard, the buttery garlic sauce contains no actual dairy components. Papa John's also released a spicy garlic sauce made from the same soybean oil base, with an added spicy kick of green jalapeno pepper and red bell pepper.

The sauce has become so beloved that Papa John's includes one with every pizza (unless you specify that you want a different sauce, of course). Papa John's pizza boxes even have a sauce holder built-in on the corners for easy transport to keep your garlic sauce safe until you can crack it open and enjoy.

Yes! Condiments do expire, so it's important to keep an eye on your shelves full of sauces. Any food that's too old can grow bacteria and lose or change its taste over time—even canned food doesn't last forever.

INGREDIENTS: Mayonnaise (Water, Rapeseed Oil, Pasteurised Egg, Cornflour, Spirit Vinegar, Sugar, Rice Starch, Salt, Citrus Fibre, Dried Egg White, Potato Fibre), Soured Cream (Cows' Milk), Onion (10%), Rapeseed Oil, Garlic Purée (1%), Cornflour, Chives, Salt.

It was first prepared in the Greater Syrian region by peasants. It was later brought to the Iberian peninsula by Phoenicians, and was also brought to the Iberian peninsula at a later time by Arabs. From there, the sauce was brought to Southern France.