Artichoke Dip

• 3/4 lb. cream cheese, softened
• 1/2 c. milk or half and half
• 1/2 c. freshly grated Parmesan cheese
• 2 scallions (white and green) chopped
• 1 clove garlic minced
• 2 large eggs beaten
• 1 Tbsp. freshly squeezed lemon juice
• 2 c. drained jarred or thawed artichoke hearts, patted dry
• 1 tsp. Kosher salt
• freshly ground black pepper to taste
• pinch of cayenne
• butter
• assorted crackers

1. In food processor, combine cream cheese, milk, Parmesan, scallions, garlic, eggs and lemon juice.
2. Pulse until smooth.
3. Add the artichokes, salt, pepper and cayenne and pulse just until mixed but still chunky.
4. Transfer the mixture to a buttered deep 4 cup casserole dish and blake until lightly browned and set, about 1 hour.
5. Serve warm with crackers.

cream cheese, milk, freshly grated parmesan cheese, scallions, garlic, eggs, freshly squeezed lemon juice, hearts, kosher salt, freshly ground black pepper, cayenne, butter, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=95200 (may not work)