Description

Easter Bunny Crescent Bites are a festive and delicious appetizer made with crescent roll dough, filled with creamy spinach-artichoke dip, and topped with cute bunny ears. They are the perfect treat for any Easter gathering.

Ingredients

2 cans Crescent Roll Dough

1 tbsp fresh herbs (chopped parsley, chives)

Spinach-Artichoke Dip:

1/3 cup artichoke hearts (from can, drained and chopped)

1/3 cup frozen spinach (thawed, squeeze out excess moisture and chop)

2 tablespoons onion (finely diced)

4 ounces cream cheese

1/2 cup sour cream

1/4 cup grated parmesan cheese

1 tsp minced garlic

1/2 tsp salt

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Instructions

Preheat the oven to 350℉. Spray a mini-muffin tin with nonstick cooking spray and line a baking sheet with parchment paper.
Unroll both cans of crescent roll dough, pinch the seams together to form two rectangles.
Cut out 2-3″ circles from the dough (this should yield 8 circles, 4 from each rectangle of crescent dough). Press each circle gently into the mini-muffin tin and pierce the bottom with a fork.
With the leftover crescent dough, carve out 8 sets of bunny ears (1–1.5 inches tall) with a sharp knife. You will need 16 individual ears for 8 pairs. Place these on the prepared parchment-lined baking sheet.
Bake both the muffin tin and the baking sheet in the oven. The bunny ears will bake for about 3-5 minutes (keep an eye on them so they don’t burn). The crescent roll bites will bake for 8-10 minutes, or until golden brown.
Once done, remove from the oven. Use the back of a wooden spoon to press down gently in the center of each baked crescent bite to form a well for the filling. Set aside to cool slightly.
To make the spinach-artichoke dip, stir together the artichoke hearts, spinach, onion, cream cheese, sour cream, parmesan cheese, garlic, and salt. Set aside about 1 cup of dip for the bites.
Scoop the prepared spinach-artichoke dip into each baked crescent bite.
Carefully press a pair of bunny ears into the center of each bite.
Garnish with freshly chopped parsley or chives. Serve and enjoy!

Notes

For variations, swap the spinach-artichoke dip with buffalo chicken dip, crab dip, or cheese dip.
Try garnishing with fresh dill, basil, or Parmesan instead of parsley or chives.
For a vegetarian version, use plant-based cream cheese and sour cream.
Store leftovers in an airtight container for up to 2 days. Reheat by baking at 350℉ for 5-7 minutes.
Freeze the assembled bites before baking and add 3-5 minutes to the cooking time when ready to bake.
If the bunny ears burn easily, bake them separately and keep a close watch on them.
Use puff pastry or biscuit dough as an alternative to crescent rolls.
Use mozzarella, ricotta, or sharp cheddar cheese as a substitution in the dip.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bite
Calories: 120
Sugar: 1g
Sodium: 230mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg