Jalapeño Artichoke Dip

¾ pound cream cheese, softened

½ cup milk

½ cup fresh parmesan

2 scallions (white and green), chopped

1 clove garlic, minced

2 large eggs, beaten

1 tablespoon fresh lemon juice

2 cups jarred artichoke hearts, patted dry

1 teaspoon kosher salt

½ can chopped jalapeno

Ground pepper to taste

Pinch cayenne

Butter, as needed

In a food processor, combine:  Cream cheese, milk, parmesan, scallions, garlic,

eggs and lemon juice; pulse until smooth.  Add the artichokes, salt, pepper, jalapeno,

and cayenne, and pulse until just mixed, but still chunky.  Transfer the mixture to a buttered,

deep 4 cup casserole dish and bake until lightly browned and set, about 1 hour. 

Serve warm with crackers.

Bake at 350 degrees for about an hour.