Easter Bunny Crescent Bites With Spinach Artichoke Dip - My Home Made Recipe

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