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Witch's Hat Dip



  • 1 (8 ounce) package Philadelphia cream cheese, softened
  • 2 teaspoons Old Bay
  • 2 teaspoons Worchestershire
  • 1 teaspoon dried mustard
  • 1 teaspoon hot sauce
  • 1 cup shredded cheddar
  • 1 cup shredded swiss cheese
  • 1 pound crabmeat, drained, picked
  • 3/4 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • poppy seeds to cover
  • orange bell pepper, cut into 1-inch thick strips to form rim of hat
  • carrot and celery sticks to serve


In a food processor add 1/3 of the cream cheese, the Old Bay, the Worcestershire, dried mustard and hot sauce and puree until evenly combined. Scrape down and add the remaining cream cheeses, the onion and celery and puree again. Add the shredded cheeses and pulse to combine. Then fold in the crabmeat. Adjust seasoning if needed.

With gloved hands form into a witch's hat on the plate or platter you are going to serve it on. Cover with poppy seeds. Shake off excess seeds. Make the ribbon of the hat with the sliced orange bell pepper and serve with carrot and celery sticks.