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Cheesy Snowman

Martha Stewart Kids, Volume 20 2005


Roly-poly and covered with cheese, this delicious snowman is perfect for a wintertime get-together.

Decked out in a pumpernickel chapeau and celery scarf, this savory soul will make kids' hearts go thumpety-thump. His eyes and buttons are olives; his nose -- what else? -- a carrot tip.

Cheesy Snowman How-To
Serves 6 to 8

1 pound cream cheese, softened
1 1/2 cups Monterey Jack cheese, grated
1 garlic clove, finely chopped
Salt and freshly ground pepper
Celery, clove, pumpernickel slice, black olives, and carrot

1. In a food processor, combine cream cheese (reserve a spoonful for hat), 1/2 cup Monterey Jack, garlic, and salt and pepper to taste. Freeze until firm, 30 minutes.

2. Shape mixture into 3 balls; roll balls in remaining Monterey Jack. Freeze until firm, about 1 hour.

3. Just before serving, stack balls; secure with toothpicks. Use vegetable peeler to shave celery scarf; pin with clove. Cut bread into 1- and 1 1/2-inch rounds; glue hat together with cream cheese, then secure with toothpick. Punch dots from olives with plain round pastry tips, and cut end off carrot; press in place. Serve with crackers.

Comments (5)

  • 11 Dec, 2008

    I doubled the recipe and made mini bite size ones for a buffet Christmas party at work. I had another snowman spread recipe from years ago so I was able to make savory snowman too with smoked salmon. I had one large one in the center and the little ones around that one. Everyone loved it.

  • 22 Dec, 2007

    I made this for my son's school Christmas potluck and the kids loved it and all the mom's wanted the recipe.

  • 20 Dec, 2007

    I loved making this Cheesy Snowman last year!!! It was such a hit I plan on doing it again this year.

  • 10 Dec, 2007

    If you don't have pastry tips, peppercorns work just as well as olives for eyes and buttons.

  • 6 Nov, 2007

    This won rave reviews last Christmas. It looked cute and tasted good and was fun to make!