Description
This delightful Easter Bunny Spinach Dip is a creamy, cheesy appetizer perfect for spring gatherings and holiday celebrations. Made with fresh sautéed spinach, a blend of cream cheese, sour cream, mayonnaise, and a medley of flavorful cheeses and seasonings, this baked dip is both comforting and festive. It’s garnished with colorful diced red bell pepper and grated carrot for a bright, fresh touch. Serve warm with crackers or fresh vegetables for a crowd-pleasing starter that’s as fun to serve as it is to eat.
Ingredients
Scale
Vegetables
- 2 cups fresh spinach, chopped
- 1/4 cup red bell pepper, finely diced
- 1/4 cup carrot, finely grated
- 1/4 cup green onions, finely chopped
Dairy & Condiments
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Spices & Seasonings
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Other
- 1 tablespoon lemon juice
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip later.
- Sauté spinach: Place the fresh spinach in a large skillet over medium heat. Sauté for 2-3 minutes, stirring occasionally, until the spinach wilts and releases its moisture.
- Cool and chop spinach: Remove the skillet from heat and let the spinach cool. Once cooled, chop the spinach into smaller pieces to evenly distribute in the dip.
- Prepare base mixture: In a medium mixing bowl, add the softened cream cheese. Beat with a hand mixer or whisk until smooth and creamy.
- Add dairy and mix: Incorporate the sour cream into the cream cheese and mix until well combined.
- Combine cheeses and mayonnaise: Stir in mayonnaise, grated Parmesan, and shredded mozzarella cheeses until the mixture is uniform.
- Add seasonings and onions: Mix in finely chopped green onions, garlic powder, onion powder, black pepper, and salt thoroughly.
- Incorporate lemon juice: Add lemon juice to brighten the flavors and mix to combine.
- Add vegetables: Fold in diced red bell pepper and grated carrot, ensuring even distribution without overmixing.
- Transfer to baking dish: Spread the dip mixture evenly into a baking dish, smoothing the top with a spatula.
- Bake the dip: Bake in the preheated oven for 20-25 minutes until the dip is hot, bubbly, and lightly golden on top.
- Cool slightly and serve: Remove from oven, let cool for a few minutes to thicken, then serve warm with crackers, chips, or sliced vegetables.
Notes
- You can substitute fresh spinach with frozen spinach (thawed and well-drained) if fresh is not available.
- Adjust seasoning to taste; add more garlic powder or pepper if preferred.
- This dip can be prepared a day ahead and baked just before serving.
- For a lower fat version, use reduced-fat cream cheese, sour cream, and cheese.
- Serve with an assortment of dippers such as pita chips, breadsticks, or crudité for variety.
