2 cloves garlic
8 ounces cream cheese, softened
1/3 cup milk
1/3 cup full-fat mayonnaise
2 cans of quartered artichoke hearts in water, drained
3 green onions, rinsed and finely chopped
1 cup grated parmesan cheese
2 teaspoons Kosher salt
2 teaspoons ground black pepper
pinch cayenne pepper
1 teaspoon lemon juice
Place peeled garlic in food processor and pulse to chop.
Break up cream cheese and add to processor, along with the milk and mayonnaise. Pulse a few times to combine.
Add the artichokes, green onions, parmesan cheese, salt, pepper, cayenne, and 1 teaspoon lemon juice.
Pulse mixture until fully incorporated, about 10 pulses, scraping down the side once or twice during mixing. Add lemon juice, salt, and pepper to taste.
Transfer to a container and chill in the refrigerator until ready to serve. Serve with bread, crackers, potato chips or vegetable crudités.