Artichoke Dip

• 3/4 pound cream cheese, softened
• 1/2 cup milk or half-and-half
• 1/2 cup freshly grated Parmesan
• 2 scallions (white and green), chopped
• 1 clove garlic, minced
• 2 large eggs, beaten
• 1 tablespoon freshly squeezed lemon juice
• 2 cups drained jarred or thawed artichoke hearts, patted dry
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste
• Pinch cayenne
• Butter, as needed
• Assorted crackers

1. Preheat the oven to 350 degrees F.
2. In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice; pulse until smooth.
3. Add the artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky.
4. Transfer the mixture to a buttered, deep 4-cup casserole dish and bake until lightly browned and set, about 1 hour.
5. Serve warm with crackers.

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

Taken from www.foodnetwork.com/recipes/food-network-kitchens/artichoke-dip-recipe.html (may not work)