Bonefish Grill Bread Dipping Oil (Copycat Recipe)
This easy bread-dipping oil pairs extra-virgin olive oil with dried oregano, basil, parsley, pepper, garlic powder, and Parmesan. Stir it together in a clean, dry bowl, let the herbs soften for 10–15 minutes, then serve at room temperature with crusty bread. It is a home-style copycat, not a verified restaurant formula, and it needs no cooking.
The funny part of ordering bread with an herby oil is that the simplest bite can be the one you most want to recreate at home. The good news: you do not need special equipment or a stove for this version. A bowl, a spoon, pantry herbs, and a little time are enough.
I build the flavor in two stages: first let the dried herbs sit in the oil, then stir in the Parmesan just before serving. That small pause helps the herbs soften and keeps the cheese from getting lost in the mix.
The copycat dipping oil recipe
This recipe makes a savory, herb-forward oil for serving with bread. It is inspired by the style of restaurant dipping oil, not based on a confirmed Bonefish Grill recipe. The quantities below make about ½ cup of oil, with enough seasoning for roughly four to six people, depending on how much bread you serve.
Ingredients
- 120 mL (½ cup) extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon crushed red pepper
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1–2 tablespoons finely grated Parmesan
- Salt, to taste
- Crusty bread, for serving
For a milder dip, start with ¼ teaspoon of red pepper. For more heat, add a small pinch at a time. Parmesan varies in saltiness, so wait until after it is mixed in to make your final salt adjustment.
Choose a bowl and prep the ingredients
A dipping oil needs no pan or heat. Use a clean, completely dry glass, ceramic, or stainless-steel bowl, plus a dry spoon. These materials suit olive oil and Parmesan. Avoid unlined copper or reactive aluminum for prolonged contact with the mixture.
Wash the bowl and utensils, then dry them fully before you begin. Water can affect the quality and hygiene of the oil, so do not use a damp bowl or spoon. Measure the herbs and seasonings before adding the oil; that makes it easier to adjust the seasoning without rushing.
This is a room-temperature preparation. Serve the oil at about 20–25°C, and do not heat it. Extra-virgin olive oil is often cited as having a smoke point around 190–210°C, though the exact point varies by oil. It does not matter here because the oil should never go on the heat.
How to make the dipping oil
Mix the oil and seasonings, then give the dried herbs 10–15 minutes to soften before serving. Add Parmesan at the end and taste the finished dip. This short rest is the main technique; no cooking or special tools are needed.
- Pour the olive oil into the dry serving bowl.
- Add the oregano, basil, parsley, crushed red pepper, black pepper, garlic powder, and a small pinch of salt.
- Stir well so the herbs and spices are spread through the oil.
- Let the mixture stand at room temperature for 10–15 minutes.
- Stir in 1 tablespoon of Parmesan. Taste, then add more Parmesan, salt, or pepper as needed.
- Serve promptly with crusty bread.
The herbs may settle between stirs. That is normal: give the oil a quick stir before serving, or set out a small spoon so people can spread the herbs and cheese over their bread. I prefer adding Parmesan at the end because it keeps the cheese easy to see and distribute.
Adjust the flavor to suit your table
This version is easy to tune without changing its basic character. Add heat in small steps, use Parmesan to deepen the savory taste, or leave the red pepper out for a gentler dip. Keep the olive oil measurement steady so the herbs do not overwhelm the bread.
| If you want… | Try this adjustment | What to expect |
|---|---|---|
| A milder dip | Start with ¼ teaspoon crushed red pepper | Less heat, with the same herb-and-garlic flavor |
| More heat | Add red pepper a pinch at a time | A warmer finish; taste after each addition |
| More cheese flavor | Add Parmesan up to 2 tablespoons | A saltier, more savory dip |
| A less salty dip | Use less salt and taste after adding Parmesan | More control over the final seasoning |
| A make-ahead mixture | Use garlic powder and leave Parmesan out until serving | Easier storage than a fresh-garlic version |
If your dried herbs are old or have a weak aroma, the finished oil may taste mild. Taste after the 10–15 minute rest and adjust gradually. Avoid adding a large amount of extra seasoning all at once; it is easier to build flavor than to correct an overly salty or spicy dip.
Serving and storing it safely
Serve the oil in a shallow, clean bowl with bread on a separate plate. A spoon lets each person put some herbs and cheese on their bread, rather than dipping into a shared bowl. For the best texture and flavor, make only what you expect to serve.
The make-ahead version above uses garlic powder. If you choose fresh garlic instead, mince it just before serving and add it only to the portion you plan to eat right away. Fresh garlic submerged in oil and left at room temperature can create a botulism risk. This recipe does not control acidity, so do not treat the mixture as safe to store on the counter.
Refrigerate leftovers promptly in a covered container. Keep any retained fresh-garlic oil at or below 4°C and use it within four days, or freeze it. Do not rely on smell or taste to judge whether garlic-in-oil is safe. For leftovers with Parmesan or herbs, refrigerate promptly as well; stir before serving because the ingredients can settle.
After the meal, wash the bowl and utensils with hot water and dish detergent, then dry them thoroughly before storage. A clean serving setup and prompt refrigeration are simple habits that help protect both quality and safety.
Common questions
These quick answers cover the details that most often affect flavor, timing, and safe handling. The key points are to use dry equipment, let dried herbs rest in the oil, and avoid leaving fresh garlic in oil at room temperature.
Can I make this dipping oil ahead of time?
Yes. Mix the oil, dried herbs, and seasonings ahead, then refrigerate leftovers promptly in a covered container. For the safest make-ahead version, use garlic powder and add Parmesan just before serving.
Can I use fresh garlic instead of garlic powder?
You can add minced fresh garlic to the portion being served immediately. Do not leave fresh-garlic oil at room temperature for storage; refrigerate retained oil at or below 4°C and use within four days, or freeze it.
Does the oil need to be heated?
No. This is a room-temperature bread dip. Heating is not part of the recipe.
How long should the herbs sit in the oil?
Let the mixture stand for 10–15 minutes at room temperature. This gives the dried herbs time to soften before you serve the dip.
What kind of olive oil works best?
Use extra-virgin olive oil for its bold, fruity flavor. The exact taste will vary by oil, so choose one you enjoy with bread.
Can I leave out the crushed red pepper?
Yes. Omit it for a mild dip, or begin with ¼ teaspoon if you want only a little heat.
Why did the herbs and Parmesan sink to the bottom?
They naturally settle in the oil. Stir the dip before serving, and offer a spoon so diners can distribute the herbs and cheese.
What bread should I serve with it?
Crusty bread is a practical choice because it is easy to tear or slice and dip. Serve it on a separate plate beside the oil.
Can I store the dip on the counter?
Do not store homemade oil containing fresh garlic at room temperature. Refrigerate leftovers promptly, and never use smell or taste to decide whether garlic-in-oil is safe.
How can I make the flavor more like a restaurant-style dip?
Use the listed herb blend as a starting point, then adjust Parmesan, pepper, and salt to taste. This is a home copycat, so it should not be taken as the restaurant’s confirmed formula.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
