Mix sour cream (creme fraiche), chopped chives, and minced garlic to make the dip. Add sea salt and pepper to taste.

Place the dip in a small bowl.

Cut off a piece of cucumber peel large enough to shape into the eyes (use the oval-shaped cookie cutter) and the nose (use the heart-shaped cookie cutter).

Trim another piece of peel to make the two angled corner pieces.

You'll also need a long, rectangular piece of cucumber for the mouth. Cut small criss-cross indents to resemble teeth.

Place the skull elements on top of the dip.

Arrange thick, peeled cucumber slices and pretzel rings to make the spine.

Slice the bell peppers into long strips.

Place the peppers in block colors on both sides of the ribs.

Serve.