Easter Bunny Spinach Dip

4.70 from 13 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Servings: servings

Author: Tiffany Azure

Ingredients

2 packages refrigerated crescent dough scheets
1 cup frozen spinach, thawed or 2 cups fresh baby spinach leaves
½ cup artichoke hearts drained and roughly chopped
2 tablespoons jarred jalapenos diced, see note
1 tablespoon butter
2 teaspoons minced garlic
½ teaspoon salt
½ teaspoon coarsely cracked black pepper
¼ cup mayo I used reduced fat olive oil mayo
¼ cup plain Greek yogurt or sour cream
¼ cup freshly grated parmesan cheese
1 cup shredded mozzarella cheese divided
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.

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