Imperial Dip from Bonefish Grill features a creamy blend of spinach, artichokes, and crab meat, baked to golden perfection and served warm with crunchy pita chips for a rich and savory appetizer experience.
Equipments
- Mixing bowl
- Spoon or spatula
- Baking dish (small casserole dish)
- Oven
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Serving bowl or plate
- Baking sheet (for pita chips, if homemade)
Ingredients
- 8 oz (225g) imitation crab meat or lump crab meat
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup sour cream
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Pita chips, for serving
When preparing the Imperial Dip from Bonefish Grill, ensure the spinach is thoroughly thawed and well-drained to prevent excess moisture that can affect the dip's texture. Use lump crab meat for a more authentic seafood flavor, but imitation crab meat works as a budget-friendly alternative. Softening the cream cheese beforehand allows for a smoother blend with mayonnaise and sour cream, enhancing the creamy consistency. Measure seasonings like smoked paprika and garlic precisely to balance the savory and slightly smoky profile characteristic of the original dip. Your homemade Imperial Dip from Bonefish Grill copycat menu will capture the rich, creamy, and savory flavors perfect for serving with crunchy pita chips.
Instructions
- Preheat oven to 375°F (190°C).
- Combine mayonnaise, cream cheese, sour cream, and garlic in mixing bowl; mix until smooth.
- Add chopped spinach, artichoke hearts, crab meat, mozzarella, Parmesan, onion powder, salt, pepper, and smoked paprika; stir until well combined.
- Transfer mixture to baking dish; spread evenly.
- Bake for 25–30 minutes, or until golden and bubbly.
- (Optional) Arrange pita chips on baking sheet; lightly toast in oven for 5–7 minutes if desired.
- Let dip cool slightly; transfer to serving bowl or plate.
- Serve warm with pita chips.
Substitution
The Imperial Dip from Bonefish Grill copycat menu is a creamy blend of spinach, artichokes, and crab meat, baked to a golden perfection. You can substitute lump crab meat with imitation crab meat to reduce cost without sacrificing much flavor. If fresh spinach is not available, frozen spinach works well as long as it is thoroughly thawed and drained to avoid excess moisture. For a dairy-free option, coconut cream or cashew cream can replace cream cheese and sour cream, though the texture will be slightly different. Pita chips can be swapped with toasted baguette slices or crackers for a crispy accompaniment.
Tips
Ensure your spinach is thoroughly drained to prevent excess moisture from making the dip watery. Use softened cream cheese for easier mixing and a smoother texture in the final dish. Monitor the baking time closely--overbaking can dry out the dip, while underbaking may leave it too runny. Toast your pita chips last to maintain their crispiness when serving alongside your warm dip.
Nutritions
Imperial Dip from Bonefish Grill provides a rich source of protein from crab meat and cheese, supporting muscle repair and growth. The spinach and artichokes add dietary fiber and essential vitamins like A, C, and K, promoting digestive health and immune function. With mayonnaise, cream cheese, and sour cream included, the dish contains a moderate amount of fat, contributing to satiety and flavor but should be consumed in balance. You can enjoy this savory appetizer while being mindful of portion size to maintain nutritional balance.
Storage
Store leftover Imperial Dip in an airtight container and refrigerate promptly to maintain freshness and prevent bacterial growth. Consume within 3 to 4 days for the best taste and texture, reheating gently in the oven or microwave until warm. Avoid freezing, as the cream cheese and sour cream base may separate and alter the dip's creamy consistency upon thawing.
Variation or Alternatives
Use lump crab meat instead of imitation crab for a more authentic seafood flavor and firmer texture. Substitute Greek yogurt for sour cream to add tanginess and reduce fat content without compromising creaminess. Incorporate fresh garlic and finely chopped shallots in place of powdered garlic and onion powder to enhance the dip's aromatic depth. Toast homemade pita chips under the broiler for 1-2 minutes to achieve a crispier, evenly browned snack that complements the warm dip perfectly.
Allergies
The Imperial Dip from Bonefish Grill contains common allergens such as shellfish (imitation or lump crab meat), dairy (cream cheese, mozzarella, Parmesan, sour cream), and eggs (mayonnaise). If you have allergies to any of these ingredients, it is crucial to avoid this dish to prevent potential allergic reactions. Always check ingredient labels and inform your server about your allergies when dining out to ensure your safety.
Why this recipe?
The Imperial Dip menu at Bonefish Grill features a rich blend of creamy crab dip combined with tender lump crab meat, seasoned perfectly with a hint of garlic and cheese, delivering a luxurious seafood experience. You can replicate the luscious texture and bold flavors at home, making it a rewarding culinary challenge that impresses guests. The menu's popularity stems from its unique balance of fresh seafood and savory richness, elevating classic appetizers to gourmet status. Crafting a copycat version allows you to enjoy this signature dish anytime while customizing ingredients to your taste.