1 14-ouncecan of artichoke heartsdrained and roughly chopped
1tablespoonfresh rosemaryfinely chopped
1/4teaspoonkosher saltadjust to taste
3/4cupfreshly grated Parmesan or Pecorino Romano cheesedivided
1/4teaspooncrushed red pepper flakesoptional
1cupcooked chickenchopped small (see cook's note)
French breadtortilla chips, or crackers, for serving
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!
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.