This festive bunny is filled with a delicious dip of your choice. Just tear off a roll and dip in for a hoppy Easter!

How To Shape The Bunny

13 Rhodes White Dinner Rolls, dough thawed but still cold.

Roll out one roll on a sprayed surface to a 7 inch circle. Place on a sprayed baking sheet towards the bottom (this will be the body that holds the dip).

Cut ten rolls in half. Place one roll half to be the center of the face and encircle it with 7 other roll halves. Place 12 remaining roll halves around the body of the bunny. Be sure the two circles touch.

Use the remaining two rolls to make the ears. Take 1/6 of one of the remaining rolls and roll it out to be a 3-inch strip. With the remainder of the roll make a 7-inch rope. Connect the rope into a loop and place it around the strip, tucking the base of the ears under the face of the bunny. Repeat to make a second ear.

Cover with sprayed plastic wrap and let rise for 30 minutes. Remove plastic wrap, place dip in the center of the bunny and on the ears. Brush the dough with melted butter.

Bake for 35-40 minutes, use tinfoil to prevent over browning if necessary. Remove from oven and serve.

Dip Recipes

Spinach Dip

4 cups loosely packed fresh baby spinach
2/3 cup chopped marinated artichoke hearts
4 ounces cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced
1/2 teaspoon hot sauce
1/4 cup grated parmesan cheese
1 cup grated mozzarella cheese
salt and pepper to taste
freshly ground pepper
Combine all ingredients leaving 1/2 cup of mozzarella to top the dip with before baking.

Mexican Corn Dip

1 can corn, drained
1/2 cup mayonnaise
8 oz cream cheese, softened
1/4 cup sour cream
2 Tbsp chili powder
1 Anaheim pepper, seeded and diced
1 jalapeño, seeded and diced
1/2 lime, juiced
1 clove garlic, crushed
3 oz cojita
1 1/2 cups pepperjack, shredded
3 Tbsp red onion, diced
1/2 cup cilantro, chopped
1 tsp hot sauce
Combine all ingredients leaving 1/2 cup of pepperjack to top the dip with before baking.

Broccoli Cheese Dip

8 oz cream cheese, softened
2 1/2 cups broccoli, steamed
1/2 cup sour cream
1 cup cheddar cheese, shredded
1/4 cup parmesan, grated
1 Tbsp creole seasoning
1/4 cup milk
1 tsp onion powder
1 tsp garlic, crushed
Combine all ingredients leaving 1/2 cup of cheddar to top the dip with before baking.