I make mine as follows (I usually serve it cold, but I guess it could survive the trauma of a little time getting bubbly in the oven):
A little quality olive oil in the food processor, followed immediately by a teeny bit of white onion and some minced garlic (I like the sharpness, but you could crush it or roast it). Blend. Add a whole brick of cream cheese and a generous splash of lemon juice. Blend. Add two cans of quartered/halved/whole (your choice) artichoke hearts, but emphatically not the marinated kind, saving back and coarsely chopping just a few tender morsels for garnish. Blend The mixture should be just a smidge coarse; stop blending. Spatula into a decorative bowl, and garnish with fresh chopped roma tomatoes, whole basil leaves, freshly ground black pepper and, of course, chopped artichoke hearts. Delightful with warmed pita. | 
