5 from 1 vote
Rosemary Artichoke Dip
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Recipe gently adapted from and with thanks to The Make Ahead Kitchen
Course: Appetizer
Servings: 6 servings
Calories: 390 kcal
  • 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
  1. 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.
  2. 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!

1/2 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.