Bonefish Grill Olive Oil Dip Recipe
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.
Equipment
- 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 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
- 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.
- Mix the base. Olive oil, garlic, Italian seasoning, red pepper flakes, salt and black pepper all go in a small bowl. Stir gently.
- 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.
- Taste test. Dip a slice of bread in. Taste to season- more cheese, salt or olive oil as you feel like.
- 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.