Rosemary Artichoke Dip
A warm rosemary artichoke dip with cream cheese, chicken, Parmesan, and optional jalapeños, made for scooping straight from the dish.
Prep 10 min · Cook 30 min · Total 45 min · Makes 8 servings
Ingredients
- 8 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup minced and sautéed jalapeños, optional
- 1 14- ounce can of artichoke hearts
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 teaspoon kosher salt, adjust to taste
- 3/4 cup freshly grated Parmesan or Pecorino Romano cheese, divided
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 cup cooked chicken
- French bread
Directions
- Set your oven to 400°F. Put the cream cheese, sour cream, and mayo into a mixing bowl, then beat them together for a minute or two, stopping once the mixture looks smooth.
- Now fold in the jalapeños, followed by the artichoke hearts, rosemary, salt, 1/2 cup of the cheese, pepper, and chicken. Spoon everything into a pie plate or an 8x8 baking dish, smoothing it into an even layer.
- Scatter the remaining 1/4 cup of cheese over the top. Bake for 25-30 minutes, until the surface has browned and the dip is hot and bubbling. Give it a few minutes to settle, then bring it out warm with bread, chips, or crackers for dipping.