Crab and Cream Cheese Dip

One 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

One 6-ounce can crabmeat

2 tablespoons minced fresh chives, plus more for garnish

For serving dip:

Red and green bell peppers, squared bottoms

Purple cabbage, ruffled leaves and hollowed out

Radicchio, ruffled leaves and hollowed out

Green cabbage, ruffled leaves and hollowed out

Dippers:

Mini carrots

Icicle radishes

Treviso leaves

Cucumber spears

Cherry tomatoes and green cocktail olives each on sticks

Focaccia strips

Bread sticks (bakery)

Bagel chips, for salmon dip