Bonefish Grill’s Imperial dip a creamy seafood mix
Q: Could you possibly get the recipe for Bonefish Grill’s Imperial dip? It is extremely addicting. It’s made with crab, shrimp, scallops and cheese. — Patricia O’Farrell, Margate
A: Last summer we featured a seared scallop recipe from Bonefish Grill (bonefishgrill.com), sparking a slew of requests for the restaurant’s recipes: olive oil dipping sauce, garlic whipped potatoes, salad dressing, coleslaw. The marketing and public relation team handles 197 national locations, 52 of them in Florida, and they always impress me with their prompt and professional responses, but I couldn’t overload them.
After allowing some time to pass in between requests, Patricia’s patience has paid off.
As with all Bonefish Grill appetizers, the Imperial dip is made from scratch daily. A creamy combination of shrimp, bay scallops and lump crab, served with seasoned house-made tortilla chips is always on top of the leaderboard. As Patricia mentioned, the dip is irresistible, and once you try the recipe, you’ll understand why.
For the rest of the Bonefish Grill fans-inwaiting, hang in there; there are more recipes to come.
In the meantime, gear up for something new. Bonefish Grill’s Summer Boil special launches June 24. Designed for two, this take on a classic New England boil includes shrimp, corn on the cob, Prince Edward Island mussels, Dungeness crab, red bliss potatoes and chorizo sausage with lemon and Old Bay Seasoning.
Get it while you can.
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