Easter Bunny Spinach Dip – Creme De La Crumb

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!

Want to be ready for all the yummy recipes Easter brings? I’ve got you covered with recipes for The Best Glazed Ham, Carrot Cake Cookies, Honey Sugar Roasted Carrots, and lots more! 

Why This Recipe Works

Easy — This spinach dip only takes 30 minutes to make, and that includes organizing all the dough and dip into an adorable bunny shape! You honestly cannot beat that. 

The most perfect Easter appetizer recipe — You couldn’t ask for a better Easter appetizer recipe than artichoke dip inside crescent rolls shaped like a bunny. It’s easy, it’s delicious, it’s fun, and it’s so adorable you *almost* don’t want to eat it. Almost. 

Delicious — Sometimes food is fun and cute to look at but not very tasty. Well, I can tell you my friends that this food is both cute and delicious. You cannot go wrong with spinach artichoke dip. The greenery of the dip reminds me of spring too! 

Simple ingredients — It starts with store-bought crescent rolls. From there you’re also adding canned artichokes, frozen (or fresh) spinach, pre-packaged cheeses, and spices you probably already have in your spice rack. That’s what makes this recipe so perfectly awesome for all your Easter celebrations. 

Ingredients

• Refrigerated crescent dough sheets — Take the easy route, I promise, it’s just fine. 
• Spinach — Use frozen or 2 cups fresh baby spinach leaves
• Artichoke hearts — Buy the plain artichoke hearts in water or oil, but not any that are flavoried. 
• Jalapenos — I much prefer jarred jalapenos because they are more mild and easier to cut up into this spinach artichoke dip. 
• Butter — I use unsalted butter because the parmesan cheese is salty as it is. 
• Garlic — Minced garlic out of the jar is just fine in this recipe. 
• Salt and coarsely ground black pepper — To taste, of course. 
• Mayo — I like to use reduced fat olive oil mayo in this Easter appetizer because the other ingredients can be on the heavy side. But you can use any mayo you like or double up on the Greek yogurt if you want to skip the mayo all together. 
• Greek yogurt — Definitely make sure you choose plain Greek yogurt. Sour cream works too. 
• Freshly grated parmesan cheese — I’ve said it before and I’ll say it again, there’s just no replacing freshly grated parm in a dip or dish where it’s supposed to be melted. The pre-shredded cheese doesn’t melt and combine like freshly grated cheese does. 
• Mozzarella cheese — Okay so in this instance, pre-shredded mozzarella works well because it actually will melt. Any quality brand of mozzarella will be delicious in this recipe.

Here’s How You Make It

1. First, preheat the oven to 375 degrees and then line a baking sheet with parchment paper.
2. Next, melt the butter in a big skillet over medium-high heat. Sauté the garlic in the butter for about a minute. Then add in and stir together the cream cheese, spinach, artichokes, and jalapenos, and stir until melty and all of the ingredients are incorporated.
3. Now stir in the salt, pepper, mayo, Greek yogurt (or sour cream), parmesan cheese, and half of the mozzarella cheese. Stir all of this together until everything melts and the dip smoothes out. Take it off the heat. 
4. Open both crescent dough packages but do not unroll the dough. Instead roll the dough into two 18-inch-long ropes. Cut each roll into 18 pieces.
5. Now you’re ready to create the bunny shape for this Easter appetizer recipe: Use one piece of dough for the center of the head, then surround that piece with 6 more pieces of dough. Take four pieces (two each) to create the ears. Then, use the remaining dough pieces to make a large circle for the body.
6. Spoon the spinach artichoke dip into the center of the bunny body. Scoop a little dip into the ears and top all of the dip with the remaining mozzarella cheese.
7. Put the baking sheet into the oven and bake for 15-16 minutes, or until the croissants are golden brown and the mozzarella cheese is completely melted and begins to brown a bit.
8. Carefully take the bunny out of the oven and give the dip a stir if desired. (I prefer to mix the mozzarella in at the end but you can also leave it on top.) Serve this spinach artichoke dip dish immediately while hot. Enjoy!

Expert Tips and Tricks

• My preference is to make this recipe with the crescent dough sheets but it can be made with the perforated croissant roll dough packages as well. 
• Not sure how to measure artichoke hearts? I’ve done it for you and have found that about 1/2 cup is equal to half of one 12-ounce jar. 
• I highly recommend adding the jalapenos if you have them or like the flavor — they taste terrific and do not make the dish spicy. However, if you prefer, you can leave them out or substitute bacon for another fun flavor variation! 
• This spinach dip will keep in the fridge for about 5 days in an airtight container. Store any remaining rolls separately.

More Easter Recipes

Did you make this Easter appetizer? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo of your CDLC creation – I love getting to see what you’re up to in the kitchen!