Uploaded August 2026 | Updated September 2026, 3 hours ago
🐟 Join Bonita's B'ys to get access to perks & support the channel:
youtube.com/channel/UC1I3jK6UyoAGqn5oYAcKRvQ/join
Welcome to Bonita's Kitchen! Today we will be making a delicious dish of Artichoke Hot Dip, this dip is made with can artichoke hearts and a few simple ingredients. SEE FULL RECIPE BELOW!!
⭐️ SHOP BONITA'S KITCHEN ⭐️
Support our channel by purchasing these products through Bonita's special links below! We earn a small commission at no extra cost to you, which helps us continue bringing you delicious recipes and videos. Thank you! 😊
🔗 amazon.ca/shop/bonitaskitchen
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com/cookbook
Our custom made aprons: wildnorthgear.co/products/untitled-aug14_19-17
Artichoke Hot Dip
Recipe:
1 - 398ml can artichokes 1 250g pack cream cheese
1 cup shredded white cheese 1 cup sour cream or plain yogurt
¼ cup mayo ½ tsp onion powder
¼ tsp white pepper 2 garlic cloves or less
1 stick green onion 1 wedge of fresh lemon juice
¼ tsp cayenne pepper ¼ tsp sea salt to taste
½ tsp thyme Drizzle of olive oil
Method:
Open can of artichokes and drain off liquid, lightly chop hearts or put in blender to lightly chop.
Then in a bowl add cream cheese, mayo, sour cream, olive oil and seasonings.
Mix by hand or in the food processor to bring it together quicker.
Press or grate two cloves of garlic in with the mixture and top with the artichoke pieces.
Fold together until all blended and then add chopped green onion and lemon juice, then continue to fold it together.
Add half of the shredded cheese and use other half for the top.
Scoop in oven safe dish, top with cheese of choice and bake for 30 in a 350ºF oven…
When baked remove from oven safely and place on a cork and serve with crackers, tacos or bread.
Bonita’s Tips:
Use canned artichokes for a quicker dip or fresh if you got time to precook them before using.
Don’t add salt because the artichoke hearts and canned in salted water.
Make the day before using and cover with a clear wrap and put in the fridge until ready to bake it before serving. Good for a week in the fridge.
🐟 Join Bonita's B'ys to get access to perks & support the channel:
youtube.com/channel/UC1I3jK6UyoAGqn5oYAcKRvQ/join
Welcome to Bonita's Kitchen! Today we will be making a delicious dish of Artichoke Hot Dip, this dip is made with can artichoke hearts and a few simple ingredients. SEE FULL RECIPE BELOW!!
⭐️ SHOP BONITA'S KITCHEN ⭐️
Support our channel by purchasing these products through Bonita's special links below! We earn a small commission at no extra cost to you, which helps us continue bringing you delicious recipes and videos. Thank you! 😊
🔗 amazon.ca/shop/bonitaskitchen
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com/cookbook
Our custom made aprons: wildnorthgear.co/products/untitled-aug14_19-17
Artichoke Hot Dip
Recipe:
1 - 398ml can artichokes 1 250g pack cream cheese
1 cup shredded white cheese 1 cup sour cream or plain yogurt
¼ cup mayo ½ tsp onion powder
¼ tsp white pepper 2 garlic cloves or less
1 stick green onion 1 wedge of fresh lemon juice
¼ tsp cayenne pepper ¼ tsp sea salt to taste
½ tsp thyme Drizzle of olive oil
Method:
Open can of artichokes and drain off liquid, lightly chop hearts or put in blender to lightly chop.
Then in a bowl add cream cheese, mayo, sour cream, olive oil and seasonings.
Mix by hand or in the food processor to bring it together quicker.
Press or grate two cloves of garlic in with the mixture and top with the artichoke pieces.
Fold together until all blended and then add chopped green onion and lemon juice, then continue to fold it together.
Add half of the shredded cheese and use other half for the top.
Scoop in oven safe dish, top with cheese of choice and bake for 30 in a 350ºF oven…
When baked remove from oven safely and place on a cork and serve with crackers, tacos or bread.
Bonita’s Tips:
Use canned artichokes for a quicker dip or fresh if you got time to precook them before using.
Don’t add salt because the artichoke hearts and canned in salted water.
Make the day before using and cover with a clear wrap and put in the fridge until ready to bake it before serving. Good for a week in the fridge.
