Let the dough thaw at room temperature, six hours before you start making the dip. Preheat the oven to 150 ° C / 300 ° F. Then put the dough on a flat and clean surface, sprinkle a little wheat flour to prevent it from sticking. Cut the dough into twelve segments of the same size.

Choose a round baking dish about 12 inches in diameter and lightly brush it with a little butter. Make twelve small balls of dough and place them close to the edge of the pan, forming a circle. Reserve.

Put the shredded chicken, grated cheese, cream cheese (at room temperature), mustard, salt, and pepper in the blender. Blend at maximum speed until you get a smooth paste.

At first, this mixture can be very thick. And you will have to stop the blender several times, clean the walls and blend again. If you have a food processor, you will be able to do this much more quickly.

Place the dip in the center of the mold, and distribute it evenly with a spatula. Bake the dip for about fifteen to twenty minutes until the pieces of bread are golden brown.

While the dip is baking, peel the carrot and cut about an inch from the tip to make the snowman's nose. Slice the olives to make a mouth and eyes.

When the bread is golden brown, remove the pan from the oven. Put eyes, nose, and mouth on the snowman. Serve hot.