For the dip, mix cream cheese, sour cream and lemon juice. Wash the rosemary, shake dry, remove the needles and chop. Peel and chop the garlic. Stir into the cream cheese with rosemary.
Season to taste with salt and pepper. Stir in 2 tablespoons of oil. Put approx. 1 tbsp. of dip into each of eight small glasses (e.g. shot glasses).
For the chickensticks, rinse meat cold, dab dry, cut into about 16 bite-sized cubes. Heat 1-2 tablespoons of oil in a frying pan. Fry the meat for about 5 minutes. Season with salt and pepper.
Put 2 meat cubes each on wooden skewers and arrange with the dip.