# What you'll need:
→ Dip
01 - 1 cup cream cheese, softened
02 - ½ cup sour cream
03 - ½ cup shredded cheddar cheese
04 - 1 tablespoon ranch seasoning mix
05 - 1 tablespoon chopped chives
06 - Salt and pepper, to taste
→ Decoration
07 - 1 small round bowl (used for shaping the face)
08 - 1 small pink tortilla or ham round (for the snout)
09 - 2 round baby carrot slices (nostrils)
10 - 2 black olive slices (eyes)
11 - 2 round radish slices (ears)
12 - 2 small spinach leaves (for ear detail)
→ Dippers
13 - 1 cup baby carrots
14 - 1 cup cucumber sticks
15 - 1 cup bell pepper strips
16 - 1 cup snap peas
17 - 1 cup pretzel sticks (gluten-free optional)
# How to make it:
01 - In a mixing bowl, combine cream cheese, sour cream, shredded cheddar cheese, ranch seasoning mix, chopped chives, salt, and pepper. Mix thoroughly until smooth and creamy.
02 - Spoon the dip into a small round serving bowl, smoothing the surface evenly.
03 - Cut a small circle from the pink tortilla or ham and place it gently in the center of the dip. Top with two baby carrot rounds to represent nostrils.
04 - Position two black olive slices above the snout to form eyes.
05 - Place two radish slices on the upper sides of the bowl and slide a small spinach leaf behind each to add ear details.
06 - Set the decorated bowl on a serving platter and surround it evenly with baby carrots, cucumber sticks, bell pepper strips, snap peas, and pretzel sticks.
07 - Serve immediately or refrigerate until ready to serve to maintain freshness.
