Seattle Super Seven Dip
Makes 16 servings. Recipe is from Alison Ladner, Associated Press.
28 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
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.