Bunny Dip Recipes

EASTER BUNNY BREAD

Steps:

• Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7x6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers., Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body., Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth., Cover and let rise in a warm place until doubled, about 30-45 minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool., Place bread on a serving tray. Cut a 3-1/2-in. circle in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Place a 1-cup shallow bowl in the hole and fill with dip.

BUNNY BREAD

Steps:

• Grease a baking sheet.
• Cut off 1/4 of the dough from 1 loaf and form into a pear-shaped ball for the bunny head.
• Form the remaining 3/4 loaf into a fat oval shape for the body. Place the body onto the prepared baking sheet and attach the head by pinching the 2 pieces together.
• Make narrow cuts, about 3/4 in deep, on each side of head for whiskers.
• Cut second loaf of dough into 4 equal pieces. Roll 2 pieces into 16-inch ropes. Fold each rope in half, and pinch the ends to the head to form ears.
• Cut the third piece of dough in half and shape into 2 ovals about 3 1/2 inches long for back paws. Attach the paws to the bottom sides of the body. Make two 1-inch cuts on the paws for toes.
• Cut the remaining dough into 3 pieces. Form 2 pieces into balls and pinch on sides for front paws.
• Divide the remaining piece of dough into 3 equal pieces and roll into 1-inch balls. Press the dough balls onto the the face to form two cheeks and a nose.
• Press raisins onto the face to make eyes.
• Press almond slices close together onto face to make bunny teeth.
• Cover and let dough rise in a warm place until doubled, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush the loaf lightly with beaten egg.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove to a wire rack to cool.
• To serve, line a serving platter with lettuce leaves and place the bunny in the center.

BUNNY BREAD W/DIP IN TUMMY!

Steps:

• Cut a fourth off of one loaf of dough; shape into a pear to form head.
• For body, flatten remaining portion into a 7x6" oval; place on a greased baking sheet.
• Place head above body.
• Make narrow cuts, about 3/4" deep, on each side of head for whiskers.
• Cut second loaf into 4 equal portions.
• For ears, shape 2 portions into 16" ropes; fold in half.
• Arrange ears with open ends touching head.
• Cut a third portion of dough in half; shape into a 3 1/2" oval for back paws.
• Cut two 1" slits on top edge for toes.
• Position on each side of body at bottom.
• Divide fourth portion of dough into 3 pieces.
• Shape two pieces into 2 1/2" balls for front paws; shape the remaining piece into two 1" balls for cheeks and one 1/2" ball for nose.
• Place paws on each side of body at top of body.
• Place cheeks and nose on face. Add raisins for eyes and almond for teeth. *You can secure cheeks and nose with pieces of toothpick to hold in place. You can also use a halved white jelly bean instead of the almonds if desired. *Do not use the jelly bean though until just before serving, or it will melt a little and get grainy. (So place the teeth on just before serving.).
• Brush dough with egg.
• Cover and let rise for about 30-35 minutes or til doubled.
• Bake at 350º for 25-30 minutes til golden brown.
• Remove to a wire rack to cool.
• Place bread on a lettuce-lined 16x13" tray.
• Cut a 5x4" oval in center of body.
• Hollow out bread leaving a shell.
• Cut bread into cubes for dipping.
• Line hole in belly with lettuce leaves, fill with dip.
• Surround entire bunny with bread cubes, fresh veggies and crackers for dipping.
• *That is to be 2 (1 lb.) loaves of bread dough, there must be a glitch because it won't go through!

BUNNY DIP

Steps:

• Combine Sour Cream, Cream Cheese, Mayonnaise, Lemon Juice and Worcesteshire Sauce.
• Stir in Minced Onion, Garlic Salt and White Pepper.
• Finally, fold in green onion and bacon.
• Serve with chips, vegetable sticks or crackers and enjoy!

VEGGIE RABBIT DIP BOWL

Steps:

• Cut one loaf of bread into 1/4 and 3/4 portions. Shape 3/4 portion into egg shape for body and place on a large sprayed baking sheet. Shape 1/4 portion into pear shape and place above body for head. Clip side whiskers with scissors. Cut second loaf in half. Cut one half in half again for ears and roll into two 16-inch ropes. Fold together and place on top of head.With remaining half of loaf, divide dough in half. Take one half and cut into two pieces. Shape into 2 large thumper feet and place under bunny. Clip toes. Divide last piece of dough into 1/3 and 2/3 portions. Divide 2/3 portion into two hands and place on side of body and clip fingers. Divide remaining 1/3 dough into two large balls and one small ball. Place two large balls on face for cheeks and one small ball for nose.Place 2 raisins on face for eyes and 2 almonds for teeth. Brush everything with beaten egg, even the teeth. Cover with sprayed plastic wrap. Let rise 15-30 minutes. Remove wrap and bake at 350°F 30 minutes or until browned. Let cool. Hollow out tummy and fill with your favorite dip.