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ByAlisonLadman The Associated Press TheSuperBowlisn'tjust about the Patriots vs. the Se- ahawks. It's also about teri- yaki-spiced crabmeat and smoked mussels vs. baked beans, barbecue pulled pork and apples with bacon. That's because we de- cided the battle on the grid- iron 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. SeattleSuperSeven Dip Starttofinish:30minutes Servings: 16 INGREDIENTS 8ounces cream cheese, room temperature 3tablespoons milk 1/2 cup sour cream 3tablespoons olive oil, divided 1large yellow onion, thinly sliced 2cups finely grated red cabbage 3tablespoons finely chopped fresh chives 3tablespoons blackberry jam 2tablespoons red wine vinegar Kosher salt and ground black pepper Splash of hot sauce 16ounces well-drained crab meat, preferably Dungeness 1/2 cup teriyaki sauce 6ounces smoked mussels, lightly chopped DIRECTIONS In a medium bowl, use an electric mixer to beat the cream cheese until light and fluffy. Add the milk, 1table- spoon at a time, beating until smooth and fluffy. Stir in the sour cream, then set aside. In a medium skillet over medium, heat 1tablespoon of the olive oil. Add the onion and cook, stirring frequently, until well browned and caramelized, about 15to 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 2tablespoons 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 cara- melized onions evenly over the cream cheese, then top with the chopped smoked mussels. If making ahead, wrap and refrigerate for up to 24hours. When ready to serve, heat the oven to 350F. Bake for 20minutes, or until warmed through. Arrange the cab- bage mixture over the top and drizzle with the black- berry vinaigrette. New England Super Seven Dip Start to finish: 11/2 hours (30minutes) Servings: 16 INGREDIENTS 1pound pork tenderloin, cut into 2-inch pieces 2cups low-sodium chicken broth 3/4 cup barbecue sauce 8ounces cream cheese, room temperature 3tablespoons milk 1/2 cup sour cream 2tablespoons butter 2medium apples, peeled, cored and diced 1cup thawed corn kernels, well drained 3thinly sliced scallions Splash of hot sauce 15-ounce can baked beans, partially drained 11/2 cups shredded extra- sharp cheddar cheese 2/3 cup crumbled crisp- cooked bacon DIRECTIONS In a medium saucepan over medium heat, combine the pork tenderloin with the broth. Bring to a sim- mer, then cover and cook until very tender, about 45minutes. Discard the broth. Using 2forks, shred the meat, then transfer to a medium bowl. Add the barbecue sauce and toss until coated While the pork cooks, prepare the other ingre- dients. In a medium bowl, use an electric mixer to beat the cream cheese until light and fluffy. Add the milk, 1tablespoon 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 ten- der. 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 ched- dar and bacon. If making ahead, wrap and refriger- ate for up to 24hours. When ready to serve, heat the oven to 350F. Bake for 20minutes, or until warmed through. SNACKS Game on: Patriots, Seahawks battle for tastiest 7-layer dip By Aarti Sequeira The Associated Press When it comes to ro- mance, there can be no bet- ter floral answer than the rose. The bold red petals entice the eyes from across the room, while that intoxi- cating fragrance draws you closer... closer... just a little closer until you find your- self burying your nose in the lush petals, ignorant to the thorns piercing your skin because your eyes are closed and your heart is go- ing pitter-patter. But, ah, to taste a rose. This is the flavor of love. And it's waiting patiently for you in the international aisle of your supermarket in a small bottle of rosewater. One whiff of the stuff and you'll be transported to another time and place. You'll go to ancient Persia where the royals perfumed their skin, courts and pilafs with it. You'll dream of the Middle East where rosewa- ter anoints flaky pastries and chewy nougats. You'll be transported to India where creamy ice creams and puddings burst with a floral bounty. And you'll swoon over Muslim, Hindu and Eastern Orthodox re- ligious sites around the world, where the refreshing scent cleanses and blesses sacred grounds. Rosewater was even used at the fin- est bakeries in Paris once upon a time, before vanilla beans became the essence of choice in baking. Made from distilling real rose petals, rosewater is an easy way to add a touch of the exotic to your cooking. A few drops in whipped cream or rice pudding transform the mundane to the sublime. Any straw- berry, raspberry or rhubarb dessert bursts with the es- sence of springtime when sprinkled with a little rose- water. Another classic combi- nation is rosewater, carda- mom and pistachio, which flavors many Persian ice creams. Try adding the trio to readymade vanilla ice cream at home! And if that sounds too exotic, try it paired with another more familiar soul mate, lemon, as I do in these easy short- bread cookies. They're sure to add a touch of romance to your kitchen (and hope- fully, your life!). Rosewater Shortbread Cookies If you opt to decorate these cookies with rose petals, be sure to only use those labeled as edible (available online and at most Middle Eastern markets). Start to finish: 11/2 hours Makes 18cookies INGREDIENTS 1/2 cup (1stick) unsalted butter, room temperature 1/4 cup (1ounce) powdered sugar 2teaspoons lemon zest 2teaspoons rosewater 1cup (41/4 ounces) all- purpose flour Generous pinch of salt 7ounces white chocolate chips 2teaspoons vegetable shortening 1/4 cup minced raw, un- salted pistachios 2tablespoons finely chopped dried edible rose petals (optional) DIRECTIONS In a large bowl, use an elec- tric mixer to beat together the butter, powdered sugar, lemon zest and rosewater until smooth and creamy. Add the flour and salt, then beat gently until just com- bined. Tumble the dough onto a large piece of plastic wrap and form into a disc. Cover with another large piece of plastic wrap and use a rolling pin to roll into a rectangle about 1/4 inch thick. Transfer the dough to a baking sheet and chill in the refrigerator for 20to 30 minutes. Heat the oven to 350F. Line a baking sheet with kitchen parchment. Remove the top sheet of plastic wrap from the dough. Using a 2-inch heart-shaped cookie cutter, cut out as many hearts as possible from the dough. Re-roll the dough scraps to cut additional cookies. Transfer the hearts to the parchment-lined bak- ing sheet, leaving 1inch between them. Bake for 15minutes, or until golden brown on the bottoms and lightly browned around the edges. Transfer the cookies to a wire rack to cool. To decorate the cookies, bring a medium saucepan filled with about 1inch of water to a simmer. Set a medium bowl over it. Add the white chocolate chips and vegetable shortening to the bowl and melt, stirring frequently, until smooth. Remove from the heat. In a small bowl, mix together the pistachios and rose petals. One at a time, dip one side of each cookie into the melted chocolate, allow- ing any excess to drip off. Before the chocolate on the cookie has time to cool and set, sprinkle it with the pis- tachio-rose petal mixture. Pause for a few seconds to let it cool off, then place on a wire rack to cool. Store cookies in a single layer in a paper towel-lined airtight container at room tempera- ture SHORTBREAD MATTHEW MEAD — THE ASSOCIATED PRESS Rosewater shortbread cookies is a recipe from Aarti Sequeira. You know the scent, now learn to love the flavor of roses MATTHEW MEAD — THE ASSOCIATED PRESS Serve Seattle Super Seven Dip, le , and New England Super Seven Dip for the game. 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