Table of Contents

Introduction

There are some minor food incidents that you will remember. Perhaps it was that initial taste of home-cooked pie in your grandmother’s kitchen or the manner in which a local pizzeria adds too much garlic in their breadsticks (and works wonders by turning it into magic). In my case, I had one of such moments when I first dipped a slice of crusty bread in the olive oil dip at Bonefish Grill.

It wasn’t flashy. None of those firework garnishes, none of the twenty-dollar price of the appetizer. Warm bread, olive oil, herbs are dancing, and I think,–Why have I not been making it at home every day?

Jump to the present: I have played, experimented, and worked out a version that is as near the real one as you can get in your own kitchen. And honestly? I nearly want to make it myself, because I can adjust the flavors, fiddle with the textures, and dip until my carb-loving heart is content.

Now, I would like to discuss what makes the Bonefish Grill Olive Oil Dip recipe so special, and after that, I would like to show you how to make it yourself.

What Is Bonefish Grill Olive Oil Dip?

At its core, this Bonefish Grill Olive Oil Dip Recipe is simple. It is an aged blend of olive oil with warm-baked bread. But never mind– simplicity here is grace.

It’s not just olive oil. It is garlic, herbs, a touch of spice, and even that little surprise of Parmesan that causes you to stop chewing mid-way. It is that taste combination of rich and smooth, bold without being heavy-handed. It’s the type of thing that you can place on the table and people start bending over immediately, taking off bits of bread, forgetting about the small talk, and simply sinking.

It is the adult version of buttered bread. More perfumed, more complicated, more take-one-more-bite inducing.

The History of my discovery of this.

Imagine the following scenario: I had been pulled into Bonefish Grill by a friend who assured me that their Bang Bang Shrimp would make a difference in my life. (Spoiler: it did, but to tell that is another story.)

I wasn’t even that hungry. But the waiter arrived with a small basket of warm bread and this oily silver of golden olive oil speckled with herbs. I took a bite. Then another. Then I lost track of the shrimp for a nice ten minutes, due to my preoccupation with seeing that not a crumb of bread was lost without being dunked.

Once home, I at once began to experiment. I combined olive oil and dried herbs, I tried fresh garlic, roasted garlic, and even became somewhat wild with chili flakes. There were good batches, and there were batches that were too much pizzeria generic. And then I finally settled on a combination that was the magic. And I will tell you–each time I put this dip on the table, it goes away. No exceptions.

Equipment List

You do not need to have anything fancy, and this is actually why I enjoy this recipe. Here’s what you’ll want to grab:

A small mixing bowl (a glass is best- you’ll find those herbs shine).
A fork or little whisk (to mix the flavors up).
A knife and cutting board (to chop fresh herbs or to mince garlic in case you use it).
Garlic press (not necessary, but a game changer).
A serving dish or shallow bowl (this dip should be given some stage).
Dipping bread- fresh bread, baguette, ciabatta, focaccia, anything you please.

Ingredients

½ cup extra virgin olive oil
2 cloves minced or pressed fresh garlic
1 teaspoon Italian seasoning, dried
1/4 teaspoon of red pepper flakes crushed
2 tab. grated Parmesan cheese, fresh
¼ teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
Optional: 1/2 teaspoon balsamic vinegar or lemon squeegee.
Bread to dip: 1 loaf of warm crusty bread (baguette, ciabatta, or focaccia)

Instructions

Step 1

Mince the garlic. use a sharp knife or garlic-press. Should you desire a less strong taste then roast the garlic-cloves in the first instance till golden and soft.

Step 2

Mix the base. Olive oil, garlic, Italian seasoning, red pepper flakes, salt and black pepper all go in a small bowl. Stir gently.

Step 3

Add Parmesan. Add the freshly grated Parmesan cheese and mix. The cheese will sink in the oil- no cause to worry, that is also part of the texture magic.

Step 4

Taste test. Dip a slice of bread in. Taste to season- more cheese, salt or olive oil as you feel like.

Step 5

Serve immediately. Move to a shallow serving dish, serve with warm bread and make your mini Bonefish Grill moment in the comfort of your living room.

List Of Success Mysteries.

The following are the small secrets that help this recipe to sing:

Use good olive oil. This is the backbone. It will be bland in the dip, should it be bland on its own.
Don’t skimp on fresh garlic. Stuff jarred doesn’t bite.
Fresh Parmesan on top of pre-grated. Believe me it goes down into the oil much better and is a lot tastier.
Play with texture. Want it chunkier? Add chopped dried tomatoes in the sun. Want it smoother? Microplane and press the cheese into as fine a flake as possible.
Serve with warm bread. Cold bread is in no way as magical.

Final Thoughts

The Bonefish Grill Olive Oil Dip Recipe is an indication that even little things may be remembered. some oil, some herbs, some magic in the form of garlic–you are in business the next minute making those homey, communal meal times people ask about.

It is the sort of recipe that can be made anywhere: date night at home, a large-scale family affair, even a simple evening you and a book and too much bread.

And honestly? That is simply what home cooking is. Not perfection, but pleasure. Not playing show-off, but good stuff to share.

So the next time you have a loaf of bread hanging around do not reach to butter, grab your olive oil and make yourself a little dip. It may even get to be your signature starter.

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