Start by placing the cream cheese and mayonnaise in a large mixing bowl. Using a hand mixer on medium speed, blend them together until the mixture is completely smooth and creamy, approximately 2 to 3 minutes.

Crumble the feta cheese into the bowl with the cream mixture. Sprinkle in the red pepper flakes, freshly ground black pepper, and dried rosemary. Using your mixer on low speed, combine these until just blended, about 1 to 2 minutes.

Roughly chop half of each type of olive, retaining the remainder for garnishing later.

Add the chopped olives and drained artichoke hearts to the creamy mixture. Using a spatula, gently fold together until well combined.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.

Once chilled, remove the dip and let it sit for about 10 minutes at room temperature before serving.