The Super Bowl isn’t just about the Patriots versus the Seahawks. It’s also about teriyaki-spiced crabmeat and smoked mussels versus 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 sautéed 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.
They are both so indulgently delicious, it really won’t matter who you are rooting for in the game. You’ll cheer for both dips.
Seattle Super Seven Dip
Start to finish: 30 minutes
Makes: 16 servings
8 oz cream cheese, room temperature
3 Tbsp milk
1/2 cup sour cream
3 Tbsp olive oil, divided
1 large yellow onion, thinly sliced
2 cups finely grated red cabbage
3 Tbsp finely chopped chives
3 Tbsp blackberry jam
2 Tbsp red wine vinegar
Kosher salt and ground black pepper
Splash of hot sauce
16 oz well-drained crab meat, preferably Dungeness
1/2 cup teriyaki sauce
6 oz 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 Tbsp at a time, beating until smooth and fluffy. Stir in the sour cream, then set aside.
In a medium skillet over medium, heat 1 Tbsp 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 1 Tbsp 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 Tbsp 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.
New England Super Seven Dip
Start to finish: 1 1/2 hours
Makes: 16 servings
1 lb. pork tenderloin, cut into 5-cm pieces
2 cups low-sodium chicken broth
3/4 cup barbecue sauce
8 oz cream cheese, room temperature
3 Tbsp milk
1/2 cup sour cream
2 Tbsp butter
2 medium apples, peeled, cored and diced
1 cup thawed corn kernels, well drained
3 thinly sliced scallions
Splash of hot sauce
15-oz 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 two 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 Tbsp 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.