Artichoke Dip

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3/4 pound cream cheese, softened

1/2 cup milk or half-and-half

1/2 cup freshly grated Parmesan

2 scallions (white and green), chopped

1 clove garlic, minced

2 large eggs, beaten

1 tablespoon freshly squeezed lemon juice

2 cups drained jarred or thawed artichoke hearts, patted dry

1 teaspoon kosher salt

Freshly ground black pepper, to taste

Pinch cayenne

Butter, as needed

Assorted crackers