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Rosemary Artichoke Dip

Rosemary Artichoke Dip
  • Meal


  • Cusine



8 ounces cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/4 cup minced and sautéed jalapeños

1 14- ounce can of artichoke hearts

1 tablespoon fresh rosemary

1/4 teaspoon kosher salt

3/4 cup freshly grated Parmesan or Pecorino Romano cheese

1/4 teaspoon crushed red pepper flakes

1 cup cooked chicken

French bread


Preheat the oven to 400°F. In a mixing bowl, combine the cream cheese, sour cream, and mayo. Beat for a minute or two, just until smooth. Stir in the jalapeños, artichoke hearts, rosemary, salt, 1/2 cup of cheese, pepper, and chicken. Spread the mixture in a pie plate or 8x8 baking dish. Sprinkle with the remaining 1/4 cup of cheese. Bake for 25-30 minutes, until the dip is golden brown and bubbling hot. Let cool for a few minutes and then serve warm with plenty of bread, chips, or crackers for dipping. Enjoy!