Cut two of the black olives in half and set aside the solid halves (the ones without the pit holes). From the third olive, cut three round slices to use as buttons.

Pick out one baby carrot that’s the right size and shape for the snowman’s nose and set it aside.

Place your bowl of vegetable dip in the center of the platter, it will form the snowman’s middle. Arrange the three olive slices vertically down the front of the dip to make buttons.

Create a large circle of cauliflower florets below the dip bowl for the snowman’s body, leaving about an inch or two of space around the edges.

Fill in the open edges with broccoli florets, adding extra cauliflower as needed to keep everything snug.

Use more cauliflower florets above the dip bowl to form a smaller circle for the snowman’s head.

Arrange baby carrots on the right side of the platter and grape tomatoes on the left side for color and balance.

Add the two olive halves to the “head” for eyes, and press in the carrot you set aside earlier for the nose.

Cover the platter with plastic wrap and refrigerate until you’re ready to serve.