Easter Bunny Crescent Bites With Spinach Artichoke Dip
Make Easter Bunny Crescent Bites with flaky crescent cups, creamy spinach-artichoke filling, and tiny pastry ears. A cute holiday appetizer that bakes…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Oven
- Muffin tin
- Nonstick cooking spray
- Baking sheet
- Parchment paper
- Cookie cutter
- Glass
- Fork
- Mixing bowl
- Whisk
- Spoon
- Kitchen towel
- Wooden spoon
- Cutting board
- Chef's knife
- Cooling rack
- Serving platter
- Refrigerator
- Measuring cup
- Measuring spoon
- Airtight container
- Plate
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- Nonstick cooking spray, for the pan
- 1 tablespoon chopped fresh chives or parsley, for garnish
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (120 g) sour cream
- 1/3 cup (45 g) canned artichoke hearts, drained and finely chopped
- 1/3 cup (55 g) frozen spinach, thawed, squeezed dry, and chopped
- 2 tablespoons finely diced onion
- 1/4 cup (25 g) grated parmesan cheese
- 1 teaspoon minced garlic
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
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