Alfredo Dipping Sauce (Catering) at Olive Garden is the catering-format portion of the restaurant's signature from-scratch Alfredo sauce, priced at $10.99 and delivering 1,750 calories across the full container. This is the same butter, heavy cream, Parmesan, and Romano cheese sauce made fresh daily — packaged for catering events specifically as a dipping sauce for breadsticks, a pasta topping, or an accompaniment to chicken-based dishes at group events.
At $10.99, this is the same price as the standard to-go Side of Alfredo Sauce, making it the most cost-effective way to bring Olive Garden's signature sauce to a catering event. The high calorie count (1,750 per full container) reflects bulk sauce volume rather than individual serving size — per individual 2-tablespoon breadstick dip, the calorie contribution is minimal. For catering events where guests are assembling their own plates from the Create Your Own Pasta Station, ordering additional Alfredo sauce is a natural supplement that ensures the sauce supply does not run short for large groups.
Nutrition Facts
Per serving
1750Calories
173gTotal Fat
2400mgSodium
* Nutritional values are approximate and may vary. Last updated March 2026.
$10.99 per catering container. The same price as the standard to-go Side of Alfredo Sauce. Available for pickup and delivery through Olive Garden's catering ordering system.
The Alfredo sauce is made from scratch daily with butter, heavy cream, Parmesan cheese, Romano cheese, and garlic. No starch thickeners are used — the sauce's consistency comes from the fat emulsion and cheese proteins.
1,750 calories and 173 grams of fat for the full catering container, consistent with the regular to-go Side of Alfredo Sauce. Per breadstick dip or per individual pasta portion, the calorie contribution per person is significantly less than the full container total.
Yes. The catering version can be used as either a dipping sauce or as a sauce for added pasta. It maintains the same consistency and quality as the in-restaurant Alfredo and reheats well with gentle low heat and a splash of cream if needed.
Warm slowly in a saucepan over medium-low heat, stirring frequently. Add 2 to 3 tablespoons of heavy cream if the sauce has thickened significantly. Do not boil — high heat breaks the cream emulsion and the sauce will separate.
