April 3, 2015 | Home >In the News >Veggie Bunny Tray with Spinach Dip
Veggie Bunny Tray with Spinach Dip
April 3, 2015 | Home >In the News >Veggie Bunny Tray with Spinach Dip

Veggie Bunny Tray with Spinach Dip

I met with my running partner this morning who was excited to show me a photo of her Easter party vegetable tray!  She had seen this idea in an issue of Reader’s Digest, and decided to put it together.  She said it was easy and the kids loved it!

bunny bread tray from shk

We also replicated this bread bunny Easter tray.  We took 1 loaf of whole wheat bread dough (the kind you buy in the freezer section). But you can also make your own bread dough.

After the dough has risen once, we sectioned it off.  We had

  • 1 oval piece, for the body (just bigger than a baseball, and then pulled into an oval)
  • 1 “pear shaped” piece for the head. (about the size of a tennis ball)
  • 2 small balls (golf ball size) that you stretch out into a rope, and fold over onto itself for the ears.
  • 2 very small balls for the arms.
  • 2 small balls for the feet.
  • 2 VERY SMALL balls for the cheeks.
  • 1 teeny tiny ball for the nose.
  • 1 slivered amond for a tooth.
  • 2 raisins (or dried cranberries) for eyes.

making bunny breadOnce the bunny was shaped, we let it rise for 30 more minutes.  Then, we baked it for about 30 minutes.

bunny veggie tray 2 shk

Once cooked, we hollowed out the tummy (and ate if of course)

bunny veggie tray 3 f SHK

Then, we filled the tummy with dip!

Need more meal ideas?  Want more fruits and veggies every day?  For new meal plans each week, check out our member site here!

For the dip: RECIPE BELOW

Veggie Bunny Tray with Spinach Dip

  • Nutrition per serving   % daily value
  • Calories: 157 8%
  • Fat: 11 g 17%
  • Carb: 6 g 2%
  • Fiber: 0 g 0%
  • Protein: 6 g 12%
  • Sugar: 2 g

Ingredients

  • 4 cup – spinach
  • 1/2 cup – cream cheese, low fat
  • 1/2 cup – feta cheese crumbles
  • 1/2 cup – SOUR CREAM, LIGHT
  • 4 tbsp chopped – chives, fresh, chopped
  • 2 teaspoon – lemon juice
  • 1/4 teaspoon – black pepper, ground
  • 1/4 teaspoon – salt

Directions

  • Cook spinach in 2 cups of water, for one minute, over high heat.  Drain well.
  • Put all ingredients (including drained spinach) with only half the chives.  in a blender and blend.  Sprinkle with the remaining chives.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 157 8%
  • Fat: 11 g 17%
  • Carb: 6 g 2%
  • Fiber: 0 g 0%
  • Protein: 6 g 12%
  • Sugar: 2 g
written by
Amy Roskelley

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Comments(4)
eliece says:

your running partner is a genius and that is absolutely the cutest veggie tray EVER!

Rana says:

LOVE this idea- awesome 100%….. Have to remember it for next year!!

Amber says:

That is absolutely adorable! Will have to remember this for next year

Margaret says:

I make an awesome dip with parsley and cottage cheese. So much lower fat. It dos have some mayo in it but use a sugar free one.

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