Recipe of the Week - Bunny Bread and Dip|
by Wen Zientek-Sico
Looking for something special and cute to nibble on before Easter dinner this year? You won't have to look any more once you see how quick and easy our clever bread and dip bowl are to make.
Bunny Bread and Dip
This bunny shaped bread and dip was so cute, we had trouble convincing people to eat it! But once they tried it, they loved the tasty bunny inspired dip so much they couldn't stop. For a quicker and easier dip idea, simply add 2 cups grated carrots to 32 ounces of your favorite commercial prepared dip. We used French bread for our bunny, but Rye, Pumpernickel, and Italian varieties in the same shapes also work great. The dip can be made up to 48 hours in advance if desired.
16 ounces sour cream
1 cup mayonnaise
1 packet dry vegetable soup mix
2 teaspoons onion powder
2 cups grated carrots
10 ounces thawed chopped spinach
1 large round bread loaf
1 baguette bread loaf
2 radish slices
1/4 red bell pepper
Assorted vegetable crudités
In a large bowl mix together the sour cream, mayonnaise, vegetable soup mix, and onion powder until well blended. Add the carrots. Thoroughly squeeze the thawed spinach to remove all of the moisture and add to the sour cream mixture. Mix well. Refrigerate the dip until ready to serve, at least 2 hours for the best flavor. Take the round loaf of bread and rip out the top and center of the bread to form a large bread bowl, making sure to leave about a 1/2-inch thick wall on the sides and bottom. Tear the removed bread into small pieces to use for dipping and set aside. Cut the baguette in half and place on a serving plate. Center the round loaf in between them to form the head and ears of the bunny. Before serving, spoon the dip into the bread bowl. Add the radish slices and chives to form the eyes and whiskers. Cut a 1-inch triangle from the bell pepper and a half-circle shape for the mouth. Arrange on the dip to form the mouth and nose. Serve immediately with the bread chunks and assorted vegetables.
Makes 10 servings.
Preparation Time: 20 minutes
Cooling Time: 2 hours
Total time: 2 hours, 20 minutes