Easter is all about fun, festive food, and this Easter Bunny Spinach Dip brings both to the table! With fluffy dinner roll dough shaped into an irresistibly cute bunny, this edible centerpiece is filled with rich, garlicky spinach dip baked right into its head and ears. Whether you’re hosting brunch or just want to impress your family, this pull-apart bunny is guaranteed to be the star of the spread.
Helpful Tips
- Let the dough thaw: Let the dough thaw completely before shaping—this makes it easier to work with and helps it rise evenly. It’s best to take it out of the freezer the night before and put it in the refrigerator to thaw.
- Line your baking sheet with parchment paper: This is to help prevent sticking and make cleanup a breeze. It also helps you easily move the appetizer onto a serving dish.
- Make the dip a day ahead: To save on time make the dip and store it in the fridge, so all you have to do is assemble and bake on Easter morning!
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Festive Easter Bunny Spinach Dip
Ingredients
- 1 cup mayonnaise full fat preferred
- 1 cup Parmesan cheese grated
- 1 clove garlic finely chopped
- 14 ounces artichoke hearts in water drained and chopped
- 1/2 cup spinach cooked and squeezed of liquid
- 1 bag frozen roll dough thawed
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the mayonnaise, Parmesan cheese, garlic, artichokes, and spinach.
- Cut the dough balls in half. You may not use the whole bag of rolls. It depends on how big you want your bunny.
- Place the pieces of dough in a circle to form the head. Use the other pieces to make two ears.
- Cover the bunny with plastic wrap and put it in a warm place. Allow it to rise and double in size about 30 minutes.
- Scoop the dip into the center of the circle and a little into each ear.
- Bake for about 15-20 minutes, until the rolls are cooked through and golden.
- Serve hot.
Notes
- Turn the baking sheet half way through cooking so that both sides gets browned well.
Nutrition
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When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.