Rachel's Spinach Artichoke Dip

INGREDIENTS
1 8-oz package cream cheese, softened
1 clove garlic
1/2 tsp garlic powder
1/3 c mayonnaise
1/3 c low-fat yogurt or sour cream
1/2 c grated Parmesan cheese (parmesano reggiano is tastiest)
Juice from 1/2 small or 1/4 large lemon (2-3 Tbsp)
Salt
Black pepper
1 can artichoke hearts, drained
8 oz frozen spinach, cooked and pressed between paper towels or in cheesecloth to remove excess moisture
Milk

DIRECTIONS
1 - Preheat oven to 375 degrees.
2 - In a food processor, blend cream cheese, garlic clove, garlic powder, mayo, yogurt/sour cream, Parmesan cheese, and lemon juice until smooth.
3 - Add salt and pepper to taste (start with about 1 tsp each)
4 - Add artichoke hearts and cooked spinach and pulse food processor gently several times
to incorporate. Mixture will be thick.
5 - Stir in enough milk so that mixture is the consistency of soupy applesauce (remember this will thicken as it is baked and the cheese melts)
6 - Bake in 375-degree oven for 45 minutes or just until top edges begin to brown and mixture is bubbly.
7 - Enjoy with tortilla chips, crackers, or baguette slices.

THOUGHTS
Rachel made this and froze it ahead of time for the nutty reunion. When this stuff came out of the oven, we all burned our mouths gobbling it up and it was gone before it even cooled. Yum.