Scoop avocado flesh into a bowl. Add lime juice and salt and mash together until smooth. Stir in cream cheese spread, Roasted Tomatillo Salsa or salsa verde, and scallions. Cover and refrigerate until dip is firm enough to shape, at least 2 hours.
We created a mold out of aluminum foil, filled it with dip, and inverted it onto a rectangular serving platter. Then we refined and cleaned up the edges. If your dip is firmer, you may not need the mold. Make sure to leave room at the top for the hair and hat, e.g. place the dip off-center and more towards the bottom of the platter.
Cut 2 slices of red bell pepper into rectangles, then round off the corners so you end up with almond shapes. Cut circles out of the middle of each and stuff with black olive slices.
Thin 2 of the carrot sticks.
Use the bumpiest gherkin in your jar. To create a wart, snip off the end of another gherkin and attach it to the "nose" with a dab of dip.
You can simply use a single strip of red bell pepper. Or, you can create a mouth and teeth with red bell pepper strips and trimmed pineapple chunks.
Snip off another end of a gherkin.
Arrange carrot sticks across the top and halfway down the sides of the face.
Arrange blue corn tortilla chips over carrots.
Nutritional information is for the dip only. It does not include the chips, carrots, or decorations.