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Easter Bunny Spinach Dip in Crescents Recipe

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4.2 from 1 review

This Easter Bunny Spinach Dip is a delightful and festive appetizer perfect for holiday gatherings. Featuring a creamy spinach-artichoke dip encased in flaky crescent rolls shaped like a bunny, it combines savory flavors with a fun presentation. The dip is rich with cream cheese, artichokes, jalapenos, and a blend of cheeses, baked to golden perfection for a warm and inviting treat.

  • Total Time: 31 minutes
  • Yield: 8 servings

Ingredients

Dough

  • 2 packages refrigerated crescent dough sheets

Spinach Dip

  • 1 cup frozen spinach, thawed (or 2 cups fresh baby spinach leaves)
  • ½ cup artichoke hearts, drained and roughly chopped
  • 2 tablespoons jarred jalapenos, diced
  • 1 tablespoon butter
  • 2 teaspoons minced garlic
  • ½ teaspoon salt
  • ½ teaspoon coarsely cracked black pepper
  • ¼ cup mayo (reduced fat olive oil mayo recommended)
  • ¼ cup plain Greek yogurt (or sour cream)
  • ¼ cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 8 oz cream cheese

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Sauté garlic and melt cream cheese: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the cream cheese until it begins to melt.
  3. Add spinach and mix in ingredients: Add the thawed spinach, chopped artichoke hearts, and diced jalapenos to the skillet. Stir continuously until the mixture is well combined and creamy.
  4. Incorporate seasonings and dairy: Stir in salt, cracked black pepper, mayonnaise, Greek yogurt (or sour cream), grated Parmesan cheese, and half of the shredded mozzarella cheese until the dip is smooth and melted. Remove from heat and set aside.
  5. Prepare crescent dough pieces: Open the crescent dough packages but do not unroll. Roll out dough into 18-inch ropes and cut each rope into 12 equal pieces, totaling 24 pieces.
  6. Shape the bunny: Use one dough piece as the center of the bunny’s head. Surround it with six pieces for the rest of the head, and shape four pieces into ears by rolling and pinching ends. Arrange the remaining pieces into a large circle forming the bunny’s body on the prepared baking sheet.
  7. Fill and top with cheese: Spoon the spinach artichoke dip into the center of the bunny body and a little into the ears. Sprinkle the remaining mozzarella cheese on top.
  8. Bake: Place the baking sheet in the preheated oven and bake for 15-16 minutes, or until the crescent rolls are golden brown and the mozzarella cheese is melted and lightly browned.
  9. Serve: Remove from oven and optionally stir the dip to mix in the melted mozzarella or leave it on top. Serve immediately while hot for best flavor and enjoy this festive appetizer!

Notes

  • You can use fresh baby spinach as a substitute for frozen spinach; just be sure to steam or sauté and drain excess moisture before using.
  • Adjust jalapeno quantity according to your heat preference.
  • For a richer dip, use sour cream instead of Greek yogurt.
  • To keep crescent dough pliable, work quickly and avoid letting dough sit out too long.
  • The shape of the bunny can be customized; use extra dough pieces to create a tail or paws if desired.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/easter-bunny-spinach-dip-in-crescents-recipe/