In a small food processor (or the chopper attachment of a hand blender), combine the mayonnaise, sour cream, onion powder, chipotle peppers and adobo sauce.

Blend until smooth, then season with salt and pepper to taste.

Divide the dip between two small round bowls or ramekins. Cover and refrigerate while you prepare the vegetables.

Place the two bowls of dip side by side near the top of a large serving board to make the owl's eyes.

Fan the baby carrots out above and around the sides of the bowls to make the head feathers.

Slice the cucumber into rounds about ¼ inch thick. Starting at the bottom of the board, lay the slices in overlapping rows, working up toward the bowls, to make the owl's chest.

Cut the bell peppers into thin strips and arrange them along both sides of the cucumber to form wings. Cut a small triangle from an offcut for the beak and two small pieces for the claws (and ear tufts, if you like).

Lay the celery stalks across the bottom of the board as a branch, with the claws resting on top.

Slice the olive and place a slice in the center of each bowl of dip for the pupils. Serve right away, or cover and refrigerate for up to 4 hours.