Hot Ditty

Hot Ditty

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Catherine Thompson Floyd


Holidays, Sunday dinners, Parties, church gatherings, ANY time, this EASY, FAST and oh, so delicious artichoke dip will be a winner at your table. Even children can make this tasty dish and feel like they are stars! I have taken it to church and it goes fast. Plenty of recipes for artichoke dip are out there, but try this one and you will see why people dig in. People say to me, "I've never had artichokes before and this is good!. Can I please have the recipe!"


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10 Min
20 Min


  • 1 c
  • 1 c
    grated parmesan cheese
  • 2 can(s)
    12 oz size artichokes, plain, not marinated, drained
  • ·
    garlic salt
  • ·
    parsley flakes

How to Make Hot Ditty


  1. Spray a pretty baking dish with Pam or use even a pie plate. Open cans of artichokes, drain. Wash your hands thoroughly, and squish the chokes, breaking them up into little leaves or you can just chop them with a knife. Stir in the mayo and freshly grated parmesan cheese. Spread into your prepared baking dish. Sprinkle with garlic salt and parsley flakes. Bake at 350 deg for 20 minutes. Serve hot with Triscuits, other assorted crackers or toasted bagel chips.
  2. For variety you can use a 12 oz package of frozen spinach, drained with 12 oz can of artichokes.
  3. I have used canister type parmesan cheese and it is good, but for best quality and taste real grated parmesan is recommended. Sprinkle the garlic salt evenly over top just to taste.

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