Easter Bunny Spinach Dip
User Reviews
4.7
26 reviews
Excellent
Easter Bunny Spinach Dip
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This Easter Bunny Spinach Dip is simple and easy to make with refrigerated crescent dough! This gooey, cheesy spinach artichoke dip in the center of soft, fluffy crescent rolls is a delicious and festive Easter appetizer or side dish recipe!
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Ingredients
- 2 packages crescent dough sheets refrigerated
- 1 cup spinach or 2 cups fresh baby spinach leaves, frozen, thawed
- ½ cup artichoke hearts drained and roughly chopped
- 2 tablespoons jalapeños diced, see note, jarred
- 1 tablespoon butter
- 2 teaspoons garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper coarsely cracked
- ¼ cup mayonnaise I used reduced fat olive oil mayo
- ¼ cup yogurt or sour cream, plain, Greek
- ¼ cup Parmesan Cheese freshly grated
- 1 cup mozzarella cheese divided, shredded
- 8 oz cream cheese
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- In a large skillet over medium heat, melt butter. Sauté garlic for 1 minute til fragrant. Stir in cream cheese, spinach, artichokes, jalapenos, and stir until melty and all ingredients are incorporated.
- Stir in salt, pepper, mayo, Greek yogurt (or sour cream), parmesan cheese, and half of the mozzarella cheese. Stir until melty and smooth. Remove from heat and set aside.
- Open crescent dough packages but do not unroll the dough. Roll the dough pout into 18-inch ropes. Cut each rope into 12 equal-size pieces. (You'll have 24 pieces total)
- Use one piece of dough for the center of the head (If there's one piece that seems a little bigger than the others I usually use this one for the center of the head), then surround with 6 more pieces of dough. Use four pieces to shape the ears (roll them out a bit and pinch the ends together). Arrange remaining pieces to make a large circle for the body.
- Scoop spinach artichoke dip into the center of the bunny body. Scoop a little into the ears. Top the dip with remaining mozzarella cheese.
- Transfer to preheated oven and bake for 15-16 minutes until croissants are golden brown and mozzarella cheese is completely melted and begins to brown a bit.
- Remove from oven, give the dip a stir if desired (I prefer the mozzarella mixed in at the end but you can also leave it on top). Serve immediately while hot. Enjoy!
Notes
- Crescent dough: I prefer to make this recipe with the crescent dough sheets but it can be made with the perforated croissant roll dough packages as well.
- Artichoke hearts: 1/2 cup is about half of one 12-ounce jar.
- Jalapenos: I highly recommend adding the jalapenos if you have them on hand - they add terrific flavor and do not make the dish spicy! However, you can leave them out or substitute chopped bacon for another fun flavor variation.
Nutrition Information
Show Details
Calories
321kcal
(16%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
17mg
(6%)
Sodium
917mg
(38%)
Potassium
109mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
2457IU
(49%)
Vitamin C
6mg
(7%)
Calcium
135mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 917mg | 38% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2457IU | 49% |
| Vitamin C | 6mg | 7% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
26 reviews
Excellent
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