Super Bowl XLIX: A Taste of Seattle

Dear Seattle fans,

You have my love and admiration. (No offense Patriots fans). It’s not a team thing — it’s a fan thing. You Seattle fans have set noise world records and have literally created seismic activity (yup, earthquakes) with your enthusiastic (understatement) cheering. I salute you.

In honor of you, and as seen Sunday on my segment on ABC 7 NY, I have created a special 12-layer dip for the 12th Man. It’s a lot of ingredients, but it is, after all, 12 layers. But with their powers combined…those layers make one heck of a tasty dip. It’s got the all the flavors of the Emerald City.

Good luck to you this Sunday. And happy dipping!

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12th (Man) Layer Dip

Makes 2–3 quarts

2 cucumbers, finely chopped into small chunks
1½ tablespoons fresh dill, finely chopped
1 cup sour cream
2 ripe avocados
4 teaspoons lemon juice
1 teaspoon coffee grinds
1 cup crème fraiche
3- 3.75 oz cans smoked oysters, puréed in a food processor into a pâté consistency
6 oz smoked salmon, roughly chopped
1- 14.75 can wild pink salmon
12 oz Dungeness (lump) crab meat
130 grams salmon roe
1½–14 oz can hearts of palm, diced
8 oz cream cheese
Approximately 18–20 bagel chips, crumbled


This is essentially 12-layer dip. To make, first make all your layer components:

  1. Combine the crème fraiche with the coffee grinds;
  2. Combine the sour cream with the fresh dill.
  3. Mash the avocados with the lemon juice

Layer the ingredients as follows (starting from the bottom and working your way up):
Cream cheese (Bottom)
Smoked Salmon
Dill Sour Cream
Crab Meat
Salmon Roe
Hearts of Palm
Coffee Crème Fraiche
Pink Salmon
Bagel Chips (Top)

*If making in advance, do not put the bagel chip crumbles on top until serving or they will get soggy!

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