The Tombs’ Crab and Artichoke Dip
The Tombs is a place held close to many Hoya’s hearts. It’s a Georgetown Institution, and a very popular destination for study snacks, weekend brunches, and late night shenanigans. Im sure almost every Hoya has gotten their forehead stamped here on their 21st birthday and then proceeded to take one too many shots in celebration. It is probably the one place I visited the most during my undergrad days, so while in DC we dropped by here to reunite with some fellow alumni and friends who happened to be in town. We decided to get their phenomenal Crab and Artichoke Dip. It’s the best-selling appetizer, and for good reason. It’s sinfully rich and cheesy, but so worth it. Im sharing the recipe here and spreading the Georgetown love.
Decked out in Gtown memorabilia
- 1 Tb butter
- 1/2 cup finely minced onion
- 2 8oz packages cream cheese
- 1 tsp Worcestershire sauce
- 1 tsp horseradish sauce
- 1/2 tsp Old Bay seasoning
- 5 dashes Tabasco sauce
- 1 14oz can artichoke hearts
- 1/2 lb Crab meat, cartilage removed
- 1/4 cup Parmesan cheese
1. In a sauce pot saute the onions in the butter until they are soft but not brown.
2. Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.
3. Fold in the artichokes and crab meat.
4. Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate.
5. Sprinkle the Parmesan evenly over the top.
6. Bake in a 400 degree oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.
This appetizer will not disappoint. It would also be a great dip to make for a Superbowl-type party!
Also excellent at the Tombs are their buffalo wings, french onion soup, and southwest chicken salad.
hot french onion soup