Real Recipes From Real Home Cooks ®

spring bunny bread with dip in tummy

(9 ratings)
Blue Ribbon Recipe by
Kelly Williams
Forked River, NJ

I can't count how many times I've made this adorable bunny bread! For Easter dinners, parties, barbeques, luncheons, birthdays, Mother's Day, you name it, I've done it! What's cuter than bunny-shaped bread surrounded by fresh veggies and a dip-filled tummy? Takes the "blahs" out of veggie trays, that's for sure! Be sure to include raw turnip wedges or sticks, as that seems to be a surprise and everyone's favorite!

Blue Ribbon Recipe

This bunny bread with dip is picture-perfect. It's an adorable way to serve fresh veggies with a vegetable dip. Even if your bunny doesn't turn out perfect (ours didn't), it's still adorable. Using frozen bread is a time-saver. We used a store-bought spinach dip, but use your favorite dip. This appetizer will be cute on a grazing board at your spring events. When preparing, remember that everything puffs up in the baking process, so make sure not to make the balls for the paws and face too big.

— The Test Kitchen @kitchencrew
(9 ratings)
yield 6 -20+
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For spring bunny bread with dip in tummy

  • 2
    loaves frozen bread dough, thawed, 2 lbs each
  • 2
  • 2
    slices of almond or 1 white jelly bean cut in half
  • melted butter or butter-flavored vegetable spray
  • 1 lg
    egg, lightly beaten
  • several lettuce leaves or kale
  • 16 oz
    your favorite cold veggie dip, such as ranch or spinach
  • assorted fresh veggies
  • assorted cheeses and crackers, optional

How To Make spring bunny bread with dip in tummy

  • Dough formed into a pear shape for the head.
    Cut a fourth off of one loaf of dough. Shape it into a pear to form the head.
  • Dough shaped for the body.
    For the body, flatten the remaining portion into a 7x6" oval. Grease the baking sheet with melted butter or butter-flavored vegetable spray. Place dough on a greased baking sheet. Place the head above the body.
  • Dough placed for the cheeks and nose.
    Make narrow cuts, about 3/4" deep, on each side of the head for whiskers. Shape two pieces into two 1" balls for cheeks and one 1/2" ball for nose. Place cheeks and nose on the face. You can secure cheeks and nose with pieces of toothpick to hold in place.
  • Dough rolled into a log.
    For ears, shape 2 portions into 16" ropes; fold in half.
  • Log folded to form ears.
    Arrange ears with open ends touching the head.
  • Balls of dough for front and back paws added.
    Shape ovals for the back paws and balls for the front paws. Attach them to the body.
  • Add 2 raisins for the eyes and 2 almonds for the teeth.
    Place two raisins for the eyes and two almonds for the teeth.
  • Dough covered to rise.
    Cover and let rise for about 30 - 35 minutes or until doubled.
  • Brush risen dough with egg.
    Brush with egg.
  • Baking the bunny bread.
    Bake at 350 F for 25-30 minutes until golden brown. Remove to a wire rack to cool.
  • Hole dug into the middle of the bread for the dip.
    Place bread on a lettuce-lined 16x13" tray. Cut a 5x4" oval in the center of the body. Hollow out bread leaving a shell. Cut bread into cubes for dipping. Line the hole in the tummy with lettuce leaves and fill it with dip
  • Vegetables are arranged around the bread.
    Surround the entire bunny with bread cubes, fresh veggies, cheese, and crackers for dipping.