Little Caesars Garlic Butter Recipe (Ready in 10 Minutes)

Little Caesars garlic butter recipe is a creamy, tangy dip made with fresh garlic, mayo, oil, and vinegar. This easy sauce has a smooth, buttery taste that’s perfect for dipping pizza crusts or breadsticks. It’s a simple homemade version of the popular fast-food favorite that everyone will love.

You ever dip your crust in that creamy garlic butter from Little Caesars and think — why is this so dang good? It’s not loud or too garlicky, just smooth, buttery, with a little tang that makes you keep dipping.

That balance is what got me hooked. I’ve played with bolder ones before — like my Hot n Juicy Garlic Butter or mango habanero sauce — but this one’s mellow, cozy, and honestly tastes like comfort.

Just two main ingredients and you’re set. If you love those pizza-night extras or crave that fast-food dip at home — this one’s for you. Let’s make it better than the box stuff.

Why Is Little Caesars Garlic Butter So Good?

The reason Little Caesars garlic butter sauce stands out is because it’s simple — but bold. It’s made with liquid margarine (yep, that’s the secret!) and real garlic. That combo gives it a smooth texture and rich flavor that clings to crusts and breadsticks like a dream.

Most folks think it’s just butter and garlic, but there’s a little trick to getting it smooth and never greasy: using liquid margarine instead of regular butter.

It stays silky, doesn’t harden as fast, and gives you that familiar pizza-dip texture. Trust me, it makes a difference.

Little Caesars Garlic Butter Ingredients

• Fresh Garlic (2–3 cloves) – I use fresh garlic and grate it fine so it blends smooth. It gives that real flavor instead of the fake-tasting jar stuff.
• Liquid Margarine (1/4 to 1/3 cup) – This stays silky even when cold. It’s what most pizza places use and gives that smooth dip texture we all love.

How to Make Little Caesars Garlic Butter Copycat

Step 1: Prep the Garlic

Peel your garlic cloves and grate them using a microplane or very fine grater. You want it almost like a paste. This way, the garlic melts into the butter instead of sitting in little bits at the bottom.

Angela’s Tip: No grater? Just mince it really fine with a sharp knife. Keep going until it’s almost paste-like. It’s worth the extra few chops

Step 2: Mix with Margarine

In a small bowl, stir the grated garlic into 1/4 to 1/3 cup liquid margarine. Mix well. The more margarine you use, the milder and smoother the sauce will be. I like going heavier on it when I’m feeling indulgent — or when I want extra for dipping breadsticks later.

Step 3: Let It Rest

Cover the bowl and pop it in the fridge for 15 to 30 minutes. This lets the garlic soak into the margarine and deepen that flavor. It’s a small step, but don’t skip it — this is what makes it taste like real garlic butter and not just garlic sitting in fat.

Step 4: Serve It Up

Take it out of the fridge and give it a quick stir. If it feels a little thick, just warm it up gently (a few seconds in the microwave is fine). Then use it as a dip, drizzle it over hot pizza, or toss it with warm breadsticks.

That’s it — done in under 10 minutes (plus chill time), and every bit as tasty as what you’d get from the pizza box.

Recipe Notes (Tips & Tricks)

1. Use fresh garlic — not jarred. It really makes a difference.
2. Liquid margarine gives the right texture. Skip regular butter unless it’s clarified.
3. Chill the sauce to let flavors blend better.
4. Warm slightly before serving if it thickens.
5. Add salt if you like it more savory (just a pinch).
6. Store leftovers in the fridge — but honestly, we never have any.

Recipe Variations & Additions

Sometimes I like to mix things up depending on what I’m serving. Here are a few fun twists I’ve tried in my kitchen:

• Add herbs – A little dried parsley or oregano gives it that Italian-style look and taste.
• Spicy kick – Mix in a pinch of red pepper flakes or a drop of hot sauce. It blends beautifully with the butter.
• Parmesan twist – Stir in a teaspoon of grated Parm for a cheesy touch.
• Lemon zing – If I’m serving seafood or roasted veggies, I add a tiny splash of lemon juice.

Watch Out for These Mistakes While Making This Dipping

I’ve learned a few lessons along the way, and here are the ones I hope you can skip:

• Using raw garlic without grating it finely — It ends up chunky and harsh.
• Skipping the chill step — You’ll miss that smooth blended flavor.
• Using regular butter straight from the stick — It solidifies fast and doesn’t dip well.
• Overheating it — Warming too much can make it separate or burn the garlic.

Take it slow, use fresh ingredients, and you’ll end up with a garlic butter you’ll want to keep on hand every week.

What to Serve with Little Caesars Garlic Butter Dip

• Pizza crusts – Obvious, I know, but it’s just perfect.
• Toasted bread – Slice up some French bread, toast it, and dip.
• Roasted potatoes – Toss your spuds in this before roasting for garlic butter heaven.
• Veggies – Drizzle over steamed broccoli or carrots.
• Shrimp or crab – It’s rich, buttery, and matches perfectly with seafood.

How To Store Little Caesars Garlic Butter

I keep mine in an airtight container or small jar with a lid, right in the fridge. It stays good for up to 7 days. Just give it a quick stir before using, and warm it slightly if it thickens.

FAQs

1. Can I use regular butter instead of liquid margarine?

You can, but it won’t be as smooth. If you do, try clarifying the butter first to remove the milk solids. Liquid margarine is what gives that silky texture you’re used to from pizza places.

2. What’s the best garlic to use?

Fresh garlic is the best. Don’t use garlic powder or pre-minced garlic in oil — the taste won’t be the same. Grating fresh garlic brings out a sweet, sharp flavor that’s perfect in butter sauces.

3. Is this recipe spicy?

Not at all. It’s mild, rich, and buttery. But if you like heat, you can add crushed red pepper flakes or a dash of hot sauce.

4. Can I freeze this sauce?

You can, but I don’t recommend it. It’s best made fresh or stored in the fridge. Freezing changes the texture and can make the garlic taste bitter.

5. Is it safe to eat raw garlic like this?

Yes — in small amounts like this, it’s perfectly fine. Just make sure it’s fresh and clean. Chilling the sauce also helps mellow the sharpness.

6. How do I make it less strong?

Use fewer garlic cloves or add more margarine to dilute the flavor. You can also let it chill longer — that helps mellow the garlic over time.

7. Can I use this on other foods?

Absolutely. It’s great on vegetables, pasta, seafood, grilled meats, and even popcorn. I sometimes brush it on toast or mix it into mashed potatoes.

8. What if I don’t have liquid margarine?

You can try clarified butter, which is butter with the solids removed. Or you can melt regular butter and use it right away — just know it may firm up quickly.

This Little Caesars garlic butter recipe is one of those simple wins that brings big flavor without much work. Just garlic, margarine, and a little time to let it all come together — and you’ve got yourself a sauce that makes pizza night feel extra special.