12th Man Layer Dip
I created a special 12-layer dip for the 12th Man. It’s a lot of ingredients, but it is, after all, 12 layers. Nonetheless, with their powers combined, those layers make one heck of a tasty dip. Seafood-rich, it’s got the all the flavors of the Emerald City.
2 cucumbers, finely chopped into small chunks
1½ tbsp. fresh dill, finely chopped
1 cup sour cream
2 ripe avocados
4 tsp. lemon juice
1 tsp. 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 oz.) 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
The dip can be prepared ahead of time and kept refrigerated. If preparing ahead, wait until you're about to serve to add the bagel chips or they'll get soggy.
This is essentially 12-layer dip. To make, first make all your layer components:
Combine the crème fraiche with the coffee grinds;
Combine the sour cream with the fresh dill.
Mash the avocados with the lemon juice
Next, assemble the dip.
Layer the ingredients as follows (starting from the bottom and working your way up):
Cream cheese (Bottom)
Dill Sour Cream
Hearts of Palm
Coffee Crème Fraiche
Bagel Chips (Top)