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Easter Bunny Crescent Bites with Spinach Dip

Adorably festive bite-sized appetizers featuring a creamy, cheesy spinach dip baked inside flaky crescent dough cups, complete with little pastry bunny ears.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 bites
Course: Appetizer, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

The Cups and Ears
  • 1 can refrigerated crescent dough 8 oz sheet or rolls
The Spinach Dip Filling
  • 4 oz cream cheese softened
  • 0.25 cup sour cream or plain Greek yogurt
  • 0.5 cup frozen chopped spinach thawed and squeezed completely dry
  • 0.5 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated
  • 1 clove garlic minced
  • 1 pinch salt and pepper to taste
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Mini muffin tin
  • Mixing bowl
  • Cutting Board
  • Knife

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 12-cup mini muffin tin.
  2. In a bowl, mix the softened cream cheese, sour cream, squeezed-dry spinach, mozzarella, Parmesan, garlic, salt, and pepper until well combined.
  3. Unroll the crescent dough. If using standard rolls, pinch the seams together. Cut the dough into 12 squares.
  4. Press one square into each mini muffin cup. Use leftover dough to cut out 24 small triangle strips to serve as bunny ears.
  5. Fill each dough cup with a generous spoonful of the spinach dip mixture.
  6. Tuck two dough triangles into the back of the dip in each cup so they point upwards like rabbit ears.
  7. Bake for 12-15 minutes until the pastry is golden brown and the dip is bubbly.
  8. Let cool slightly, garnish with fresh chopped parsley, and serve warm.

Notes

It is crucial to squeeze as much water out of the thawed spinach as possible to prevent the dip from becoming watery and ruining the pastry.