Fourteen years ago, I saw the cutest recipe in a Quick Cooking magazine, and have made countless “Easter Bunny Breads” over the years ever since!
It seems like the original recipe gave me a little trouble, so I’ve decided to go ahead and share my version!
The main trouble were the almonds to be inserted prior to baking. They move all over the place while the bread is baking, and the poor guy comes out of the oven looking deranged and badly in need of braces! 😀
So, I simply slice a white jelly bean in half, and after the bread has baked and cooled, I stick on his pearly white teeth using the sticky side to hold them in place. This works like a charm, and definitely looks like he’s had a few trips to the dentist! 😉
The other problem is his little cheeks. They also travel all over his face when the bread rises in the oven, so you might want to use a couple of toothpicks to hold them in place.
I like to line his tummy with a little kale, too, so that the bread doesn’t get overly soggy from the dip. This is a helpful trick, especially if he has to travel to someone else’s house! You can always bring the dip separately if you wish, or “line” his tummy with a pretty bowl for the dip, too. Only about a third of the dip fits at once, but you’ll have plenty to re-fill if making a batch of Knorr’s Classic Spinach Dip. That seems to always be the dip of everyone’s choice.
You can always make your own favorite dip, too, or one of the popular indulgences such as southwestern-style corn dips, assorted “Crack” dips, dill dip, or classic French Onion Dip. Or try my simple Creamy Honey Mustard Dip or delicious Pimiento Cheese Dip! Whatever you and your guests enjoy! 🙂
I think it looks nicer to line the plate underneath everything with purple-edged kale, too. It just gives it something nice for everything to rest on. (And you can use it afterwards in soups and casseroles!) So, don’t toss it!
As for the veggies, the crazy favorite is……..
wait for it……..
……..raw turnip sticks!
They are always the first to go!! Mildy sweet and lightly crunchy!! SO good!! I also like to add the usual suspects such as broccoli, baby carrots, cauliflower, cucumber slices or sticks, bell pepper sticks, fresh mushrooms, sugar snap pea pods, jicama sticks, and cherry or grape tomatoes! Add a little extra fun and toss on a few assorted olives, pickles and jarred peperoncini, red cherry or peppadew peppers!
Along with the torn bread from his tummy for dipping, you can also add assorted crackers and cubes of cheese! Mini pretzel twists are also an option.
If your guests are just plain tired of “veggie trays”, no matter how cute they are, you can always go in a completely different direction! 😉
You can fill his tummy with my Chicken Salad, Tuna Salad or even Ham Salad! Then, simply surround the bunny with crackers, cocktail breads, toasted baguettes, and the extra bread cubes. Add assorted cheeses, slices of summer sausage, tiny rolls of cold cuts such as lean turkey and roast beef, and just let people have fun creating whatever they want. Like a mini sandwich garden! 😀 Also add a bit of color with red grapes, orange slice halves, and anything else you see at the store that looks fun! So, that way is also a big hit!
And don’t forget, the bunny is edible, too! You can have a blast tearing off pieces once the goodies are gone, and dip them. Or, you can make mini sandwiches out them.
You can also use any extra uneaten bread for bread pudding, or make croutons for salads and soups later! 😀
*If you do celebrate Easter, here’s a nice collection of suitable recipes
that I put together last year that you might find helpful!
Click on the collage for the recipes!
I do hope that you make this adorable Bunny Bread appetizer at least once in your lifetime, though! Everyone hops up and down over it, and it really isn’t hard to make. Just remember to thaw the bread overnight two days before. That way, you can make the bunny part the day before! Then just assemble him on the day your guests arrive, just a little while beforehand. This is a great little project for the kiddos, too! (And then they’re more apt to eat the veggies! 😉 )
However you decide to present this, everyone will love it!
It’s just too cute, and fun, not to make! 🙂 Enjoy!! :
(*Original recipe from Rhodes Bread and also Quick Cooking magazine/2002). Knorr's Classic Spinach Dip recipe:
1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) sour cream*
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.
*TIP: To lighten up dip, substitute 1 container (16 oz.) nonfat plain Greek yogurt.
Makes 4 cups / Preparation Time10 min / Chill Time 2 hr
**My tip: If subbing, make sure you use a THICK-style Greek yogurt, though, such as FAGE brand, so it won't be runny.
Knorr's Classic Spinach Dip recipe: