Crab and Cream Cheese Dip

• 1 (12-ounce) container whipped cream cheese, at room temperature
• 2 tablespoons mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/2 lemon, juiced
• 2 teaspoons dry sherry
• 1/4 teaspoon crab boil seasoning (recommended: Old Bay)
• 1/4 teaspoon kosher salt
• Freshly ground pepper
• 1 (6-ounce) can crabmeat
• 2 tablespoons minced fresh chives, plus more for garnish

1. In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper.
2. Fold in the crabmeat and chives.
3. Top with additional chives.
4. Red and green bell peppers, squared bottoms
5. Purple cabbage, ruffled leaves and hollowed out
6. Radicchio, ruffled leaves and hollowed out
7. Green cabbage, ruffled leaves and hollowed out
8. Dippers:
9. Mini carrots
10. Icicle radishes
11. Treviso leaves
12. Cucumber spears
13. Cherry tomatoes and green cocktail olives each on sticks
14. Focaccia strips
15. Bread sticks (bakery)
16. Bagel chips, for salmon dip

cream cheese, mayonnaise, worcestershire sauce, lemon, sherry, crab boil seasoning, kosher salt, freshly ground pepper, crabmeat, fresh chives

Taken from www.foodnetwork.com/recipes/sandra-lee/crab-and-cream-cheese-dip-recipe.html (may not work)