Rosemary Artichoke Dip

This Rosemary Artichoke Dip is about to become your new favorite party dip, holiday appetizer, and movie night snack craving.

I made this dip for my family a few weeks ago and it was devoured almost as quickly as it cooled enough to eat. My kids begged me to make more of it the very next day.

This Rosemary Artichoke Dip is my family’s favorite new thing from the cookbook, The Make Ahead Kitchen. My friend Annalise is the creator of the blog Sweet Anna’s and she is also the author of this beautiful cookbook.

The Make Ahead Kitchen cookbook is filled with recipes for everything from breakfast to dessert and everything in between.

(Don’t you just love knowing exactly how well something will freeze when prepared ahead of time?) I’m looking forward to trying the Slow Cooker Beef Stroganoff and the Maple Glazed Cinnamon Rolls once the weather cools off this fall.

This recipe was originally written with bacon in place of the chicken. It’s excellent that way, in case you’re wondering.

However, when I was ready to photograph it, I had an abundance of leftover chicken in the refrigerator and I decided to try that.

As it turns out, Rosemary Artichoke Dip works great with bacon, chicken, or without any meat at all. In a nutshell, this is THE dip you’re going to want to make for pretty much every occasion.

Kitchen Tip: I use these miniature pie pans to make this recipe.

Rosemary Artichoke Dip

5 from 2 votes

Recipe gently adapted from and with thanks to The Make Ahead Kitchen

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 6 servings

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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 drained and roughly chopped
• ▢ 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 chopped small (see cook's note)
• ▢ French bread tortilla chips, or crackers, for serving

Instructions

• 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, ½ cup of cheese, pepper, and chicken.
• Spread the mixture in a pie plate or 8x8 baking dish. Sprinkle with the remaining ¼ 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!

Notes

½ cup cooked and crumbled bacon can be substituted for the chicken. The recipe can also be made without any meat. I found that the dip needed a small amount of salt when made meatless or with chicken. If you choose to make it with bacon, taste the dip before adding salt.

Nutrition

Calories: 390kcal · Carbohydrates: 5g · Protein: 13g · Fat: 34g · Saturated Fat: 13g · Cholesterol: 76mg · Sodium: 771mg · Potassium: 126mg · Fiber: 1g · Sugar: 2g · Vitamin A: 1405IU · Vitamin C: 14.9mg · Calcium: 213mg · Iron: 1mg

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 8/2/16 – recipe notes and photos updated 12/23/17}

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