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This Easter Bunny Spinach Dip is so easy and cute! Creamy spinach dip is served in a bread bowl and has the cutest bunny shape! Served with baguette slices and fresh veggies for the ultimate Easter appetizer that everyone will love.
easter bunny spinach dip
This Bunny Dip is the perfect way to celebrate Easter! It’s the ultimate Easter appetizer and is so easy to make and assemble. Both kids and adults will adore this appetizer and will quickly become a new family favorite. The dip is irresistibly creamy, packed with fresh spinach and loaded with flavor.
I love serving this Bunny Spinach Dip with fresh baguette slices, fresh veggies and crackers. Use your families favorites- you can use just about any vegetable and cracker to dip. You can also fill the center of the bunny body with my Spinach Artichoke Dip Recipe if you prefer a warm Easter dip.
Spinach dip has always been one of my go-to appetizers that I love making because it’s easy, delicious and everyone always love it. If you love festive Easter recipes, try my Easter Bunny Cake, Easter Bunny Cupcakes and Easter Sugar Cookies.
Why You’ll Love This Recipe
- Fresh spinach: I love using fresh baby spinach instead of frozen spinach because it tastes fresher and provides better flavor. You want to be sure to squeeze out as much moisture as you can once it’s sautéed. Alternatively you can use frozen thawed spinach.
- Mayonnaise: Helps thicken the dip and adds to the signature creamy spinach dip flavor.
- Sour cream: Adds a tangy flavor and creaminess.
- Knorr® vegetable spinach dip mix: This dip mix can be found at most grocery stores and is always my go-to. It’s packed with all the flavor and seasonings so you don’t need to add any extra.
- Bread bowl: Used to make the bunny’s round body. I always try finding a rectangular shaped bread bowl to resemble the bunny shape. You can also use a regular round bread bowl instead. We cut out
- Baguette: We use half to make the bunny’s ears and the rest we slice to dip.
- Celery: We slice the celery thin into narrow cuts to make the bunny’s whiskers and mouth.
- Sliced black olives: Used to make the bunny’s eyes and bunny’s nose.
- Fresh veggies: I love using just about any vegetables you can find on a veggie tray such as cucumbers, celery sticks, and carrot sticks.
- Other dippers: Use your favorite dippers such as baguettes slices, crackers, and pita chips.
HOW TO MAKE easter BUNNY SPINACH DIP
Cook spinach: Bring a medium or large pan to medium-low 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.
Make spinach dip: Chop cooled spinach and place in a medium bowl. Add mayonnaise, sour cream and Knorr® dip mix. Stir until combined. Place spinach dip mixture in the refrigerator.
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 and to make a bowl out of it. Place spinach dip in bread bowl and place in the refrigerator until ready to assemble.
To form bunny head: Cut the ends off of the baguette; about 4 inches long. Slice the remaining baguette to dip.
For the bunny’s face: use the round cut-out piece from the bread bowl and use sliced carrot sticks for the eyes and nose and a piece of sliced celery for the mouth. For the whiskers, slice a stick of celery diagonally and cut in half.
Assemble together: Place the belly, face, and ears on on a cookie sheet or large serving platter. Place cucumber slices on the bottom (for the grass), then fill the remaining space with veggies and baguette slices.
tips & variations
- Bunny’s body: You can use a round or rectangle-shaped Easter bunny bread bowl. I use both depending on what my grocery store has.
- Healthier alternative: Use low-fat mayonnaise and low-fat sour cream or Greek yogurt.
- Add garlic flavor: If you want to add garlic flavor, add garlic powder or finely chopped cloves garlic to the dip.
- Hot spinach dip: Use my Hot Spinach Dip recipe instead if you prefer your dip warmed. Just bake the dip in the sourdough bread bowl instead.
- Spicy spinach dip: Add a few splashes of your favorite hot sauce or add red chili flakes if you want to add some heat.
- Bunny’s head: You could also use sliced baby carrots olives for the eyes, red or green bell peppers for the whiskers, and a red cherry tomato for the nose.
- Add cheese: If you want to make this cheesy, add parmesan cheese, shredded white cheddar, or shredded mozzarella cheese.
leftovers & storage
Store any leftovers in an airtight container or cover bread bowl with plastic wrap for up to 4-5 days. Once you are ready to serve the dip, make sure to give it a good stir with a spoon and enjoy.
I do not recommend freezing this dip as it will change the texture completely.
other easy dip recipes
OTher Easter Recipes
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Bunny Spinach Dip
- 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
- your favorite dippers pita chips, fresh veggies, crackers, bread
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 sliced carrot sticks for the eyes and nose and a piece of 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!
- 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.