Bunny Spinach Dip
This is the cutest Bunny Spinach Dip you can make for Easter! Served with baguette slices and fresh veggies for the ultimate Easter appetizer that everyone will love!
Servings: 12 servings
Ingredients
- 3 8-10 ounces bags of fresh spinach
- 2 teaspoons olive oil
- 2 cups of mayonnaise
- 2 cups regular or lite sour cream
- 2 packs Knorr® vegetable dip mix
- 1 bread bowl
- 1 baguette
- 1 cucumber; thinly sliced and seeds removed sliced
- 2-3 stalks celery
- 1 bag of carrot sticks
- black olives for the eyes
- your favorite dippers pita chips, fresh veggies, crackers, bread
Instructions
To Make The Spinach Dip
- Bring a medium or large pan to medium heat and add olive oil and spinach. Sauté for about 5 minutes until spinach is cooked.
- Drain all the excess water out of spinach in a colander and let cool for about 10 minutes.
- Chop cooled spinach and place in a medium bowl. Add mayonnaise, sour cream and Knorr® dip mix. Stir until combined. Place in the refrigerator to chill for at least 20-30 minutes.
To Assemble The Bunny
- For the Bunny’s belly: Cut the center of your bread bowl in the shape of an oval or circle- make sure to SAVE the top you cut because you need this for the Bunny’s face. Take out extra bread to make a bowl out of it.
- For the Bunny’s ears: Cut the ends off of the baguette; about 4 inches long. Slice the remaining baguette into slices to dip.
- For the Bunny’s face: Use the round cut-out piece from the bread bowl and use round sliced black olives for the eyes and nose and a half cut piece sliced olive or sliced celery for the mouth. For the whiskers, slice celery diagonally into thin stripes and cut in half.
- To assemble, place the belly, face and ears on a large serving platter or cookie sheet. Add chilled spinach dip to the belly. Place cucumber slices on the bottom (for the grass), then fill the space with slices of baguettes and veggies. Enjoy!
Notes
- If you prefer to not make a cute bunny out of this dip simply put it in a bread bowl or a regular bowl to dip.