Snack for the Sea­hawks

Metro Canada (Winnipeg) - - WEEKEND / LIFE -

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.

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