This Jan. 26, 2015 photo shows the Seattle super seven dip, left, and New England super seven dip in Concord, N.H. The Seattle dip is made with teriyaki-seasoned Dungeness crabmeat, creamy cheese, caramelized onions, smoked mussels, purple cabbage slaw and blackberry vinaigrette. The New England dip is made with barbecued pulled pork topped with skillet sauteed apples and butter. (AP Photo/Matthew Mead

This Jan. 26, 2015 photo shows the Seattle super seven dip, left, and New England super seven dip in Concord, N.H. The Seattle dip is made with teriyaki-seasoned Dungeness crabmeat, creamy cheese, caramelized onions, smoked mussels, purple cabbage slaw and blackberry vinaigrette. The New England dip is made with barbecued pulled pork topped with skillet sauteed apples and butter. (AP Photo/Matthew Mead

Patriots vs. Seahawks in a battle for the best 7-layer dip

  • By ALISON LADMAN
  • Tuesday, January 27, 2015 5:35pm
  • LifeFood

The Super Bowl isn’t just about the Patriots vs. the Seahawks. It’s also about teriyaki-spiced crabmeat and smoked mussels vs. baked beans, barbecue pulled pork and apples with bacon.

That’s because we decided the battle on the gridiron should continue on the buffet. So we created two versions of that classic party pleaser — seven-layer dip. Each is inspired by the home of one of the teams facing off in the big game, New England and Seattle.

For the New England Patriots, we have barbecued pulled pork topped with skillet sauteed apples and butter. Over that is a thick layer of cream cheese and baked beans, then a final layer of bacon and extra-sharp Vermont cheddar cheese. For the Seattle Seahawks, we start with teriyaki-seasoned Dungeness crabmeat, then add layers of creamy cheese, caramelized onions and smoked mussels, and finish with purple cabbage slaw and blackberry vinaigrette.

And truth is, they are both so indulgently delicious, it really won’t matter who you are rooting for in the game. You won’t be able to resisting cheering for both dips.

Start to finish: 30 minutes

Servings: 16

8 ounces cream cheese, room temperature

3 tablespoons milk

1/2 cup sour cream

3 tablespoons olive oil, divided

1 large yellow onion, thinly sliced

2 cups finely grated red cabbage

3 tablespoons finely chopped fresh chives

3 tablespoons blackberry jam

2 tablespoons red wine vinegar

Kosher salt and ground black pepper

Splash of hot sauce

16 ounces well-drained crab meat, preferably Dungeness

1/2 cup teriyaki sauce

6 ounces smoked mussels, lightly chopped

In a medium bowl, use an electric mixer to beat the cream cheese until light and fluffy. Add the milk, 1 tablespoon at a time, beating until smooth and fluffy. Stir in the sour cream, then set aside.

In a medium skillet over medium, heat 1 tablespoon of the olive oil. Add the onion and cook, stirring frequently, until well browned and caramelized, about 15 to 20 minutes. If the onion begins to stick, add a tablespoon of water and continue to cook. Set aside.

In a medium bowl, combine the cabbage and chives. In another bowl, whisk together the jam, vinegar, a pinch each of salt and pepper, the remaining 2 tablespoons olive oil, and a splash of hot sauce.

To assemble the dip, spread the crab over the bottom of a large, shallow baking dish. Drizzle with the teriyaki sauce. Spread the whipped cream cheese over the crab, spreading evenly to the edge of the bowl. Spread the caramelized onions evenly over the cream cheese, then top with the chopped smoked mussels. If making ahead, wrap and refrigerate for up to 24 hours.

When ready to serve, heat the oven to 350 F. Bake for 20 minutes, or until warmed through. Arrange the cabbage mixture over the top and drizzle with the blackberry vinaigrette.

Start to finish: 1 1/2 hours (30 minutes)

Servings: 16

1 pound pork tenderloin, cut into 2-inch pieces

2 cups low-sodium chicken broth

3/4 cup barbecue sauce

8 ounces cream cheese, room temperature

3 tablespoons milk

1/2 cup sour cream

2 tablespoons butter

2 medium apples, peeled, cored and diced

1 cup thawed corn kernels, well drained

3 thinly sliced scallions

Splash of hot sauce

15-ounce can baked beans, partially drained

1 1/2 cups shredded extra-sharp cheddar cheese

2/3 cup crumbled crisp-cooked bacon

In a medium saucepan over medium heat, combine the pork tenderloin with the broth. Bring to a simmer, then cover and cook until very tender, about 45 minutes. Discard the broth. Using 2 forks, shred the meat, then transfer to a medium bowl. Add the barbecue sauce and toss until coated

While the pork cooks, prepare the other ingredients. In a medium bowl, use an electric mixer to beat the cream cheese until light and fluffy. Add the milk, 1 tablespoon at a time, beating until smooth and fluffy. Stir in the sour cream, then set aside.

In a medium skillet over medium-high heat, melt the butter. Add the apples and cook until just tender. In a small bowl, stir together the corn kernels, scallions and hot sauce.

To assemble the dip, spread the corn mixture over the bottom of a large, shallow baking dish. Top with the pork, then with the apples. Spread the whipped cream cheese evenly over the apples, spreading to the edge.

Spoon the baked beans over the cream cheese, then top with the cheddar and bacon. If making ahead, wrap and refrigerate for up to 24 hours. When ready to serve, heat the oven to 350 F. Bake for 20 minutes, or until warmed through.

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