Here is a warm, simple idea for your Easter table that kids and adults will like.
INTRODUCTION
Festive Easter Bunny Spinach Dip brings a fun shape and warm dip to the table. You make a ring of soft rolls and fill the center with a creamy spinach and artichoke mix. The roll dough bakes into a soft, golden head and ears. The dip stays warm and creamy. You get bread and dip in one fun dish.
If you like small baked dips, try a related idea like the easy spinach artichoke dip wonton cups. This helps you see how spinach and artichoke work well in many forms.
This recipe makes one bunny shape. You can serve it as a main snack or as part of a party board. It looks bright and fresh on a spring table. The recipe is easy to follow and uses few parts.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for its fun look and simple steps. The bunny shape makes the dip feel like a small holiday showpiece. The bread is soft and warm. The dip is cheesy and mild. Kids will reach for the ears and adults will scoop up the center.
The dip uses common pantry items and one bag of roll dough. You do not need to make dough from scratch. The bake time is short and the prep is quick. You can finish the mix while the dough thaws.
This dish fits many menus. It works for brunch, a snack, or a light lunch. You can pair it with fresh veg, chips, or a salad. If you like spinach in many meals, you may also enjoy the cozy flavor in creamy orzo with roasted butternut squash and spinach. This shows how spinach pairs with cheese and warm grains, like it pairs with rolls here.
HOW TO MAKE Festive Easter Bunny Spinach Dip
This recipe is easy to follow. You will shape the dough into a bunny and bake the dip inside. Read all steps before you start. Keep the dough warm to let it rise and puff up.
Start with thawed roll dough. Mix the dip ingredients. Cut and shape the dough to make a round head and two ears. Let the dough rise until it doubles in size. Spoon the dip into the center and into each ear. Bake until the rolls are golden and the cheese is hot.
For a crisp edge or a soft center you can change bake time a little. Watch the rolls so they do not brown too fast. If the top browns too soon, cover with foil and finish baking.
If you want to compare a different way to cook spinach with bread, read a recipe like crispy gnocchi with spinach and feta to learn about texture contrast. That can help you decide how soft or firm to make the spinach here.
EQUIPMENT NEEDED
- Oven
- Baking sheet
- Parchment paper
- Large mixing bowl
- Spoon or spatula
- Measuring cups
- Knife or kitchen shears
- Small bowl for draining artichokes
- Plastic wrap or clean towel to cover dough
Ingredients You’ll Need :
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)
STEP-BY-STEP 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.
HOW TO SERVE Festive Easter Bunny Spinach Dip
Serve this dip warm right from the oven. Place the bunny on a platter so guests can see the shape. Use a large spoon to let guests scoop the dip with pieces of roll or with other items.
Good dippers:
- Sliced cucumber and bell peppers
- Baby carrots
- Pita chips or tortilla chips
- Extra soft rolls or bread sticks
- Crackers
Cut or tear the baked rolls to make pieces for dipping. If you want, lay small bowls of extra Parmesan or red pepper flakes near the platter. This lets guests add more flavor.
For a clean look, place the bunny on a bed of lettuce leaves. Add fresh parsley or chives on the dip for color. The green herbs look nice on the baked bread and dip.
STORAGE & FREEZING : Festive Easter Bunny Spinach Dip
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dip and the bread together in one dish if you plan to reheat both. Warm in a 350°F oven for 10 to 12 minutes until hot.
You can freeze the dip mixture alone. Place the cooled dip in a freezer-safe container. Freeze up to 2 months. Thaw in the fridge overnight before using. Reheat on the stove or in a microwave then scoop into fresh rolls or warm the frozen rolls separately.
If you want to keep the shaped bunny, you can freeze it before baking. Wrap it well and freeze. When ready, thaw in the fridge overnight and let the dough rise at room temp before baking. This method may change the texture a little.
To make an Easter board that ends with a sweet note, plan cookies and baked treats like deliciously festive Christmas NYC cookies to serve after the savory dish. This gives a full meal plan idea from start to finish.
SERVING SUGGESTIONS
- Offer simple sides like a green salad or slaw to balance the rich dip.
- Add small bowls of olives or pickles for a salty contrast.
- Pair with white wine or a light beer for adults.
- For kids, serve with fruit slices and carrot sticks on the side.
- Make extra rolls to soak up all the dip. Guests will enjoy tearing and dunking.
For a brunch menu, place this dip next to fruit, hard-boiled eggs, and ham. The mix of hot dip and cool fruit gives a good texture change.
VARIATIONS
- Add shredded mozzarella for a more gooey dip.
- Swap the mayonnaise for sour cream or Greek yogurt for a tangy twist. Use full fat for best texture.
- Mix in chopped cooked bacon for a smoky flavor.
- Stir in a pinch of red pepper flakes for heat.
- Use fresh chopped spinach instead of cooked, but cook it quickly to remove most water first.
- Make mini bunnies on a sheet pan for a crowd. Use small dough pieces to form many heads.
Each change alters the taste a bit. Keep the artichoke and spinach ratio close to the original for best texture.
FAQs
Q: Can I use fresh spinach instead of cooked spinach?
A: Yes. Cook the fresh spinach first and squeeze out as much water as you can. If the spinach is too wet, the dip will be thin.
Q: Can I make this dairy free?
A: You can try dairy-free Parmesan and mayo. The texture and taste will change. Use a firm dairy-free cheese that melts well if possible.
Q: How long can I leave the shaped dough to rise?
A: Let it rise until it doubles. About 20 to 40 minutes at room temp. If your kitchen is cool, it may take longer.
Q: Can I bake the dip in a hollowed bread bowl instead?
A: Yes. Use a round loaf. Scoop out the inside and fill with the dip. Bake until the cheese is hot and the bread is warm.
Q: Do I need to drain the artichokes well?
A: Yes. Drain and chop them. If they hold too much water, the dip can be soggy.
Q: How do I reheat leftovers?
A: Reheat in a 350°F oven for 10 to 12 minutes until warm. Cover loosely with foil if the top browns too fast.
MAKE-AHEAD TIPS FOR Festive Easter Bunny Spinach Dip
- Mix the dip a day ahead and store it in the fridge. When ready, prepare the dough and shape the bunny. Spoon the chilled dip into the center before baking.
- Thaw the roll dough in the fridge the night before. Bring it to room temp before shaping.
- If you want to save time on the day, shape the bunny and cover it. Let it rise slowly in the fridge and bring to room temp to finish rising before you bake.
- Prepare extra dip and freeze in small containers. Thaw in the fridge and warm before serving in fresh rolls.
This plan saves time on the day of your party. It also helps you enjoy the event rather than rush in the kitchen.
Festive Easter Bunny Spinach Dip
Ingredients
Method
- 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.