Serve your guests veggies and dip in an Easter bunny bread bowl

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This easter bunny inspired veggie and dip platter is a cute way to get the kids to eat their greens, but it will impress the adults too! It's also super easy to make. 

Ingredients

  • 1 loaf round boule style bread
  • 1 French baguette
  • 1 olive (for eyes)
  • 1 radish (for nose)
  • 1/2 celery stalk (whiskers)
  • assorted veggies (carrots, cherry tomatoes, celery, etc.)

For spinach and artichoke dip: 

  • 5 ounces cooked spinach
  • 9 ounces cooked artichoke hearts
  • 8 ounces softened cream cheese
  • 1/4 cup sour cream
  • 1 ounce grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes

Instructions

1. Start out by making the spinach and artichoke dip first. Put spinach, artichoke hearts, cream cheese, sour cream, Parmesan cheese, garlic powder, kosher salt and red pepper flakes in a food processor or blender. Mix until well combined. 

2. Now, make the bunny bread bowl. Cut off the top of the round loaf to make the bunny's head. Lay it down on a tray.

3. Turn the rest of the loaf into a "bowl" by ripping out the inside bread pieces with your hands. (You can set these aside for dipping later!) Place your bowl (aka bunny's body) on the tray below the head.

4. Slice the baguette in half. From what was the center, slice 4 small pieces of the baguette to make the bunny's arms and legs. Place the two ends of the baguette above the bunny's head—these are the ears! 

5. Slice off the ends of an olive and cut in half for the bunny's eyes. Cut a radish into the shape of a triangle for the nose. Slice celery very thinly to make whiskers and a mouth. Place vegetable pieces on the bunny's head.

6. Fill the bunny's body with spinach and artichoke dip and fill the rest of the tray with your assorted veggies.

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