Ingredients

24 ounces cream cheese, soft
1 ½ cups Monterey Jack cheese, shredded
1 ½ cups sharp white cheddar, shredded
1 teaspoon minced garlic
¼ teaspoon salt
1 celery stalk
4 slices cocktail rye bread
1 carrot
5 raisins
Toothpicks
Crackers for serving

Instructions

1.Set aside one tablespoon of cream cheese. Place remaining cream cheese, 1 cup Monterey Jack cheese, 1 cup white cheddar, garlic and salt in a food processor. Blend until smooth. Wrap in plastic and freeze for 30 minutes.

2.Unwrap dough and roll into 3 balls of varying sizes; small, medium and large. Roll each ball in the remaining cheese and wrap in plastic wrap. Freeze for one hour.

3.Meanwhile, use a vegetable peeler to shave a celery scarf. Use a 1-inch round cutter to cut out 3 circles from the pumpernickel bread. Use a 1 ½-round cutter to cut 1 circle from the bread. Glue the three 1-inch circles together with the reserved cream cheese. Place on top of the 1 ½ inch circle to form the hat.

4.To form the snowman, unwrap each ball. Place the largest ball on the bottom. Place the medium ball on top, inserting a toothpick into the center to hold the two balls in place. Add the third ball on top and secure with a toothpick as well. Place the hat on top, inserting a toothpick into the center to hold it in place.

5. Wrap your celery scarf around the neck. Place a raisin on the end of a toothpick and insert it through the celery to secure it in place. Press the remaining raisins onto the snowman to form the eyes and buttons down the front, securing with toothpicks if needed. Cut off the tip of the carrot and press it into the face of the snowman to form the nose. Serve with crackers.

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