Snack for the Seahawks
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 cabbage mixture over the top and drizzle with blackberry vinaigrette.
The Seattle Super Seven Dip, left, is made with teriyaki-seasoned Dungeness crabmeat, cream cheese, caramelized onions, smoked mussels, purple cabbage slaw and blackberry vinaigrette. It takes about 30 minutes to make. The New England dip is made with barbecued pulled pork, sautéed apples and butter. It takes about 1-1/2 hours. Both dips serve 16 people.