Blend the Base: Start by ensuring your cream cheese is at room temperature for easy mixing. In a large mixing bowl, combine the cream cheese and mayonnaise. Using a hand mixer, blend on medium speed for about 1-2 minutes until smooth and creamy.

Incorporate the Feta and Spices: Gently fold in the crumbled Feta cheese, red pepper flakes, black pepper, and dried rosemary into the creamy base. Continue blending on low speed for another 1-2 minutes until well combined.

Chop the Olives: Prepare your olives by draining and roughly chopping half of the black olives and half of the green Manzanilla olives. Add these chopped olives to the cheese mixture, leaving the other halves aside. Gently fold the olives into the dip.

Add the Artichoke Hearts: Drain and roughly chop the artichoke hearts. Carefully fold the chopped artichokes into the cheese and olive mixture with a rubber spatula for even distribution.

Chill the Dip: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow flavors to meld.

Serve and Enjoy: Before serving, allow the dip to sit at room temperature for about 15-20 minutes. Serve with crackers, pita chips, or vegetable dippers.