Artichoke Dip

1 ½ blocks of cream cheese, softened (12 ounces)
½ cup milk (of any fat content)
½ cup freshly grated Parmesan
1-2 cloves of garlic, finely minced
2 large eggs, lightly beaten
1 tablespoon lemon juice
3 cups of artichoke hearts, cut into quarters
1 teaspoon kosher salt
½ teaspoon black pepper

Preheat oven to 350°.

Lightly butter a 4-cup casserole or soufflé dish (I use a Apilco #6 soufflé).

Using a stand mixer with the paddle attachment (my preferred choice) or hand-mixer, combine cream cheese, milk, Parmesan, garlic, eggs and lemon juice until mixed (it doesn’t have to be smooth).  Add the artichokes, salt and pepper and mix until just combined, but still chunky.

Transfer mixture to buttered dish and bake until lightly browned and set, about 1 hour.  Serve with sourdough bread slices and/or crackers.  YUM!