Description
A festive and creamy dip that’s perfect for spring celebrations! This Easter Bunny Spinach Dip is packed with fresh spinach, a blend of creamy cheeses, and a touch of garlic, all served in the shape of an adorable bunny. It’s a fun and tasty addition to any Easter spread.
Ingredients
For the Easter Bunny Spinach Dip:
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 small carrot (for the bunny nose and eyes)
- 2–3 black olives (for the bunny eyes)
- 1–2 celery stalks (for the bunny whiskers)
- Optional: Fresh herbs or additional veggies for decoration
Instructions
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use an electric mixer or whisk to blend the ingredients until smooth and creamy. This base will give the dip its creamy texture and rich flavor.
Next, add the thawed and drained chopped spinach to the mixture. Make sure to press out as much excess water from the spinach as possible to avoid a watery dip. Stir the spinach into the creamy mixture, ensuring it is evenly distributed.
Add the shredded mozzarella cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Stir well until all the ingredients are fully combined. The cheeses will melt into the dip, giving it a rich, gooey texture. Taste and adjust the seasoning if necessary.
Once the dip mixture is fully prepared, transfer it to a serving dish. If you want to create the Easter bunny shape, choose a shallow, oval-shaped dish or a round bowl. Spread the dip evenly in the dish, smoothing out the surface with a spoon or an offset spatula. Leave enough room at the top for the bunny’s ears and face decorations.
This is the fun part! To create the Easter bunny’s face, start by forming two large oval shapes at the top of the dip for the bunny’s ears. These should be about 3-4 inches long, with the edges gently curved. You can use the back of a spoon or an offset spatula to shape the dip into the desired contours.
For the bunny’s face, you can either leave a section of the dip exposed or carve out a round or oval shape, depending on your preferred design. It’s helpful to keep the dip slightly higher around the perimeter of the face, so it stands out.
Using the prepared vegetables, start creating the bunny’s face. Use a small carrot to cut out a triangular nose. Place this in the center of the bunny’s face.
Next, slice two black olives into thin rounds and place them on the dip for the bunny’s eyes. You can use a small piece of carrot to add pupils to the eyes, creating a more expressive look.
For the whiskers, cut several thin strips of celery and place them gently on each side of the bunny’s face. You can also add small pieces of parsley or other herbs around the edges to enhance the design.
Once the Easter bunny dip is shaped and decorated, cover it with plastic wrap or foil and refrigerate for at least 30 minutes to an hour. Chilling the dip helps it firm up, making it easier to serve and ensuring the flavors have time to meld together.
Once chilled, your Easter Bunny Spinach Dip is ready to serve! Place it on a table with a selection of dippables, such as crackers, pita chips, vegetable sticks (carrot, cucumber, bell pepper), and slices of bread. The dip is best enjoyed when served cold and is sure to impress your guests with its festive presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 150-200 kcal
- Fat: 10-15g
- Carbohydrates: 7-9g
- Protein: 3-4g