Ingredients

• 4 slices bacon
• 8 ounces cream cheese, at room temperature
• 1 cup shredded smoked cheddar cheese (about 4 ounces)
• 2 scallions (white and light green parts), thinly sliced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• Kosher salt
• 4 ounces Monterey jack cheese
• 2 dried currants
• 1 baby carrot, trimmed
• 2 sprigs rosemary
• 1 pretzel crisp, plus more for serving
• 1 pitted jumbo black olive

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Instructions

1. Cook the bacon in a large nonstick skillet over medium-high heat until just starting to crisp but still pliable, about 5 minutes. Remove 1 slice to a paper towel-lined plate. Continue cooking the remaining bacon until browned and crisp, 2 to 3 more minutes; remove to the plate. Halve the slice of less-cooked bacon lengthwise. Finely chop the remaining bacon.
2. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the cheddar, scallions, Worcestershire sauce, hot sauce, a pinch of salt and the chopped bacon; beat until combined. Refrigerate until slightly firm, about 30 minutes.
3. Form the cheese mixture into 3 balls (about 2 inches, 2 1/2 inches and 3 inches). Refrigerate until firm, at least 30 more minutes.
4. Meanwhile, freeze the Monterey jack cheese 1 hour (this will make it less clumpy when grated). Grate the cheese on the small holes of a box grater. Gently press all over the cheese balls to coat completely. Put the 3-inch cheese ball on a small serving plate; insert a 4-inch wooden skewer into the middle. Stack the 2 1/2-inch and 2-inch balls on top, securing on the skewer.
5. Press the currants into the top cheese ball for eyes; add a carrot nose. Use the halved bacon to make a scarf and add rosemary sprigs for arms. Place the pretzel crisp on top for a hat brim. Cut off about one-third of the olive so that it sits flat; place on top of the pretzel crisp for the hat. Serve with more pretzel crisps.
6. Photograph by Cory Dawson