12 ounces of cream cheese, softened
1/2 cup milk
1/2 cup grated Parmesan cheese
2 scallions (white and green parts), sliced
1 clove garlic peeled
2 large eggs
1 tablespoon freshly squeezed lemon juice or white wine
2 cups drained jarred or thawed frozen artichoke hearts, patted dry
1 teaspoon kosher salt
Cracked black pepper, to taste
1/8 teaspoon of cayenne
Butter for the dish
Assorted crackers or bread for serving
Heat the oven to 350 degrees F.
In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice or wine; pulse until smooth. Add the artichokes, salt, pepper, 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. I like to spread a little more grated Parmesan on the top before baking. If you don’t have a large food processor, you can mix everything but the artichokes with a hand mixer and then roughly chop up the artichokes hearts and add them. It should work.
On a completely different note, I need to get a summer reading list together. I fondly remember getting a summer reading list during the last week of school when I was a kid. I was always so bored over the summer that I was probably the only kid who actually read all the books on the list. I am looking for any and all suggestions for good reading this summer. I am a total dork, so if you suggest anything to me make sure it is dorky and not smutty!