I have been to Arizona, but I have never been to Scottsdale, so I have no idea what the Uptown Brewery offers. But perhaps my own version of an artichoke/spinach/cheese dip will be adaptable. (Note: I came up with this concoction quite a few years ago...and I now see that there are many similar recipes posted here.)

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– Martin’s Not-So-Famous Artichoke Dip –

(A blend of artichoke hearts and cheeses, baked together into a luscious dip)

Ingredients:

1 can (14 oz.) artichoke hearts, drained & chopped
1 cup (4 oz.) Parmesan cheese, shredded
1 cup (4 oz.) Mozzarella cheese, shredded
1/2 cup (2 oz.) Monterey Pepper Jack cheese, shredded
1 package (10 ounces) frozen chopped spinach, defrosted and drained
1 cup mayonnaise
1 teaspoon crushed garlic (equals about 2-to-3 cloves of garlic)

Optional Ingredients:

Although it certainly doesn’t “need” any meat—the artichokes give it a meaty texture—I often add the following:

3-to-4 ounces (about 4 slices) boiled ham, diced
3-to-4 ounces “imitation” crabmeat, diced

(Note to Jenny: I’ve also used small cooked shrimp, but never lobster...perhaps it would work well with cooked lobster/imitation lobster).

Directions

1. Mix all ingredients.
2. Spoon into a 9-inch pie plate or quiche dish.
3. Bake at 350° until lightly browned (about 20-to-30 minutes).

Great when hot/warm....can be refrigerated and reheated.

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