Bonefish Grill Olive Oil Dip Recipe

Craving the warm, herby aroma of freshly baked bread dipped into golden, garlicky olive oil? This Bonefish Grill Olive Oil Dip is my go-to recipe whenever I want to bring a touch of restaurant magic to my table. It’s packed with fresh thyme, basil, parsley, and oregano, balanced by the gentle heat of red pepper flakes and the richness of quality extra virgin olive oil.

Whether you’re hosting a dinner party, preparing a romantic date night, or just indulging in a snack for yourself, this dip transforms simple bread into a gourmet experience. And the best part? It comes together in just minutes, with no cooking required,  just fresh ingredients, a good food processor, and a drizzle of top-quality olive oil.

Dip Preparation

Making this Bonefish Grill Olive Oil Dip is so quick and easy that you’ll find yourself preparing it over and over again. The key is to use fresh, high-quality ingredients and to blend them just enough for a smooth but textured finish.

Mixing the Ingredients

To start, I combine the fresh thyme, minced garlic, parsley, and basil in my food processor. This is where the magic begins; the scent of these fresh herbs instantly fills the kitchen. Then, I add kosher salt, black pepper, and oregano, which bring balance and depth to the flavor. For a gentle kick, I sprinkle in ¼ tablespoon of red pepper flakes.

At this stage, I pulse the mixture a few times until everything is finely chopped and aromatic.

Adding the Olive Oil

With the processor running on low, I slowly drizzle in the extra virgin olive oil. This step transforms the herb mixture into a velvety, aromatic dip. I like to blend until the texture is smooth but still has a bit of rustic chunkiness; it should look fresh, not over-processed. If you prefer a thinner consistency, you can add a touch more olive oil until it reaches your desired texture.

Once it’s ready, I taste and adjust the seasoning, adding more salt or pepper if needed.

Serving and Pairing

How I Serve the Dip

When my Bonefish Grill Olive Oil Dip is ready, I pour it into a small, shallow serving bowl. I love to serve it immediately while the flavors are at their peak of freshness. For the whole Bonefish Grill experience, I pair it with slices of warm, crusty artisan bread, sourdough, ciabatta, or a fresh French baguette, which work beautifully.

If I’m hosting a dinner party, I place the bread in a rustic basket lined with a clean kitchen towel to keep it warm, and I keep extra dip in a small jar nearby for easy refills.

Pairing Suggestions

This dip isn’t just for bread; it’s a versatile appetizer that pairs with many dishes:

• Fresh Vegetables – Try dipping raw carrots, bell peppers, or cucumber slices for a healthier option.
  
• Pasta Dishes – Use it as a drizzle over pasta for an herby, garlicky kick.
  
• Grilled Meats – Spoon a little over grilled chicken or steak to add flavor.
  
• Cheese Boards – Place it alongside cheeses, olives, and cured meats for a Mediterranean-inspired spread.
  

The beauty of this dip lies in its simplicity; it elevates even the most basic ingredients into something memorable.

Storage Instructions

How I Keep It Fresh

If I have leftovers (which is rare), I transfer the dip into an airtight glass jar and store it in the refrigerator. It stays fresh for up to 3 days. Since olive oil solidifies when chilled, I let it sit at room temperature for about 20–30 minutes before serving again, giving it a gentle stir to restore its smooth texture.

Freezing Option

While you can freeze this dip, I don’t recommend it; fresh herbs lose some of their vibrant flavor and texture when thawed. For the best experience, make it fresh in small batches.

Tips for the Best Bonefish Grill Olive Oil Dip

• Use the freshest herbs possible – Fresh thyme, basil, and parsley make all the difference in aroma and flavor.
  
• Choose a high-quality extra virgin olive oil – Since olive oil is the base of the dip, its taste will shine through.
  
• Adjust spice levels to taste – If you like more heat, increase the red pepper flakes slightly.
  
• Make it ahead for a stronger flavor – Preparing it an hour before serving allows the herbs and spices to infuse into the oil beautifully.
  

FAQ – Bonefish Grill Olive Oil Dip Recipe

1. Can I make Bonefish Grill Olive Oil Dip ahead of time?

Yes! You can make it up to 24 hours in advance. Store it in an airtight container in the refrigerator, and let it come to room temperature before serving to restore the oil’s smooth texture.

2. What’s the best bread to serve with this dip?

Warm, crusty breads like ciabatta, sourdough, or French baguette pair perfectly. The crust holds up well to the oil, and the soft inside soaks up all the flavor.

3. Can I use dried herbs instead of fresh?

You can, but fresh herbs give the dip its vibrant flavor and aroma. If using dried herbs, reduce the amount by two-thirds since dried herbs are more concentrated.

4. How do I make it spicier?

Add more red pepper flakes or even a dash of chili oil for a bolder kick.

5. How long does Bonefish Grill Olive Oil Dip last?

It’s best enjoyed fresh, but it will keep in the fridge for up to 3 days in an airtight container.

6. Can I use this dip for more than bread?

Absolutely! It works wonderfully as a drizzle for pasta, a topping for grilled meats, or even a dressing for fresh salads.

Conclusion

Recreating the Bonefish Grill Olive Oil Dip at home is incredibly simple, but the results feel gourmet. With a handful of fresh herbs, good olive oil, and a few pantry spices, you can bring restaurant-quality flavor to your own table in just minutes. Whether you’re serving it as a starter for guests or enjoying it solo with warm bread, this dip is guaranteed to impress.

So, grab your favorite loaf of bread, whip up this easy recipe, and savor every garlicky, herby bite,  just like at Bonefish Grill.