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° for about an hour.