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

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