Rosemary Artichoke Dip
Description
Make an appetizer that everyone will love. It will soon become one of your family's favorites and will be one of your go to recipes for entertaining.
Ingredients
8 oz. cream cheese
1/4 c. sour cream
1/4 c. mayonnaise
1/4 c. minced and sautéed jalapeños, optional
14 oz. can of artichoke hearts, drained and roughly chopped
1 T. fresh rosemary, finely chopped
1/4 t. kosher salt, or to taste
3/4 c. freshly grated Parmesan or Pecorino Romano cheese, divided
1/4 t. crushed red pepper flakes, or to taste, optional
1 c. cooked chopped chicken or 1/2 c. cooked and crumbled bacon, but decrease salt amount
French bread, pita bread, veggies, tortilla chips, or crackers, for dipping. Can also be served in a bread bowl.
Directions
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Preheat oven to 400 degrees.
In a mixing bowl, combine cream cheese, sour cream, and mayonnaise; beat for 1- 2 minutes, just until smooth. Stir in jalapeños, artichoke hearts, rosemary, salt, 1/2 c. cheese, red pepper flakes and chicken.
Spread mixture in a pie plate or 8 x 8 baking dish. Sprinkle with the remaining 1/4 c. cheese. Bake 25-30 minutes, until dip is golden brown and bubbling hot.
Cool a few minutes. Serve warm with toasted French bread, tortilla chips or crackers for dipping.
** If making without any meat, increase salt amount.