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
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!