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Best Artichoke Dip In Baltimore

May 16, 2012 6:00 AM

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Photo Credit: Brewer's Cask

Photo Credit: Brewer’s Cask

What defines a great artichoke dip? In Maryland, good artichoke dip is often served with our regional crab meat, but most are made with spinach. The variations are endless. What cheeses should be used? How many types of cheese can be incorporated? Should dip be served in a bread bowl with crudites or with pita chips on the side?  What defines a great artichoke dip to one might not be the best to another. While artichoke dips come down to personal preferences, Baltimore has plenty of spots that cater to a myriad of tastes.

brewers cask artichoke dip Best Artichoke Dip In Baltimore

Photo Credit: Brewers Cask

Brewers Cask
1236 Light St.
Baltimore, Md. 21230
(410) 273-9377
www.brewerscask.com

Hours: Daily 11 a.m – 12 a.m

Brewers Cask is located in the historic Federal Hill neighborhood. This new, lively brew pub offers up its own version of a spinach and artichoke dip. Served in a ramekin and accompanied with tri-colored tortillas, this appetizer is a perfect partner for the many craft brews on tap. Finish your meal with a meat sandwich carved bar-side: beef, ham, turkey or smoked pork.

captain larrys Best Artichoke Dip In Baltimore

Photo Credit: Captain Larrys

Captain Larry’s
601 E. Fort Ave.
Baltimore, Md. 21230
(410) 727-4799
www.captainlarrys.com

Hours: Mon to Sat 5 p.m. – 11 p.m., Sun 11 a.m. – 3 p.m. and 5 p.m. – 11 p.m.

Captain Larry’s is in Locust Point, a peninsula-shaped neighborhood jutting out into the Baltimore harbor. The restaurant has been around for 50 years with yarns to be told of the original seafaring Captain Larry. A unique spinach and artichoke dip is new to the menu, offering a creamy, garlicky combo of cheeses and pita chips — plenty for two to share. Bring some spending money, as Captain Larry’s is cash-only.

field house Best Artichoke Dip In Baltimore

Photo Credit: Field House

Field House
2400 Boston St.
Baltimore, Md.  21224
(410) 800-4004
www.fieldhousebaltimore.com

Hours: Mon to Fri 4 p.m. – 11 p.m., Sat to Sun 11:30 a.m. – 11 p.m.

The Field House is a large restaurant and sports bar complex in Canton that boasts 50 plasma televisions, and is a pleasant walk from the water taxi. The Field House’s artichoke dip comes with a twist – it’s made with crab meat and accompanied by both pita points and crackers. Head to Field House to cheer on your favorite team, and be sure to order enough artichoke and crab dip to share with friends.

Related:  Best Sports Bars in Baltimore

mamas on the half shell Best Artichoke Dip In Baltimore

Photo Credit: Mama's On The Half Shell

Mama’s on the Half Shell
2901 O’Donnell St.
Baltimore, Md. 21224
(410) 276-3160
www.mamasmd.com

Hours: Sun to Thurs 11 a.m. – 11 p.m., Fri to Sat 11 a.m. – Midnight

Located in Canton on O’Donnell Square, Mama’s on the Half Shell’s crab and artichoke dip is the restaurant’s most popular appetizer. Presented in a bread bowl, the dip offers up a culinary concoction of artichokes and lump crab meat combined with Gouda, Boursin, cheddar, Swiss and cream cheeses. Your accoutrements are carrots, celery and crackers. And don’t forget the best dipper – the bread bowl itself. A generous portion, this dip is perfect shared with three others.

artichoke dip thinkstock Best Artichoke Dip In Baltimore

Photo Credit: Thinkstock

Teavolve
1401 Aliceanna St.
Baltimore, Md. 21231
(410) 522-1907
www.teavolve.com

Hours: Mon 8 a.m. – 10 p.m., Tues to Thurs 8 a.m. – 9 p.m., Fri 8 a.m. – 10:30 p.m., Sat 9 a.m. – 10:30 p.m., Sun 9 a.m. – 8 p.m.

Harbor East’s Teavolve cafe boasts 48 varieties of loose tea; choose any tea or grab a drink from the bar to pair with the spinach and marinated artichoke dip. Grilled pitas create the perfect scoop for the cheesy dip here. The wait staff says the best ingredients in this dish are the love and soul the chefs add. Grab a table inside or outside, weather permitting, and enjoy the view or the free Wi-Fi.

Related:  Best Tea Houses in Baltimore

Dara Bunjon has a passion for food – its origins, preparation and consumption. Her culinary endeavors began as a regular cooking personality on an early morning news show in Baltimore, where she developed a fanbase. She also owns her own company and co-authored a cookbook. Her work can be found at Examiner.com.

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