Cheesy Clam Dip for Artichokes

1 can (6 1/2 ounces) minced clams (save the liquid)
2 tablespoons saved clam juice
3 ounces cream cheese softened
1 teaspoon fresh lemon juice
1/4 teaspoon garlic salt

Drain clams and save 2 tablespoons liquid clam juice. Blend the cream cheese in a small bowl with the lemon juice and garlic salt. Stir in the clams and the clam juice. Keep refrigerated until ready to use.