5 Easy Easter Appetizer Recipes

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Spinach Dip Bites

By Kristyn Merkley
  • 6 oz Artichoke hearts
  • 1/2 tsp Garlic
  • 2 cups Spinach, frozen
  • 1/2 tsp Garlic salt
  • 1 Pepper
  • 1 can Seamless crescent dough
  • 4 oz Cream cheese
  • 3/4 cup Mozzarella cheese
  • 2 tbsp Parmesan cheese, grated
  1. To make the dip, mix Parmesan cheese, spinach, and artichoke hearts in a bowl.
  2. In a separate bowl, mix together sour cream, cream cheese, mayo, and garlic. Add to spinach mixture and mix everything until well combined.
  3. Set the dip ingredients aside and cut crescent dough into 2 inch squares and place in a greased mini muffin tin.
  4. Fill each cup with a spoonful of the dip mixture and sprinkle with Mozzarella cheese.
  5. Bake at 375 for 15 minutes and let cook for a few minutes before removing from muffin tin. Serve warm and try not to eat a dozen in one sitting.

Deviled Egg Chicks

By Natasha’s Kitchen
  • 12 large eggs, hard boiled and peeled
  • 1/3 cup mayonnaise
  • 1 1/2 tsp dijon mustard*, or add to taste
  • 1/4 tsp garlic powder
  • 1/8 tsp salt, or to taste
  • 1 small carrot, peeled and sliced into rings
  • 6 black olives
  1. Peel 12 hard-boiled eggs.
  2. With a sharp knife, slice off a very thin layer from the base of the egg – this will give it a flat surface to stand on a platter.
  3. Cut off a generous top third of the egg.
  4. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
  5. In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork.
  6. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth.
  7. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases.
  8. Place top 1/3 back over the base and press down slightly to adhere.
  9. For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out.
  10. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths.
  11. Insert 2 olive spots for eyes and 2 carrot wedges the beak.
  12. Set chicks on a platter and garnish with fresh parsley or dill to give them that “free range” feel.

Stuffed Crescent Roll Carrots

By Pillsbury Kitchens
  • 1/4 cup Chives, fresh
  • 1 tsp Lemon peel
  • 1/4 cup Parsley, fresh
  • 16 small sprigs Parsley, fresh
  • 1/4 tsp Salt
  • 1 can Pillsbury crescent rolls, refrigerated Original
  • 1 package Cream cheese
  1. Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds.
  2. Unroll dough on work surface; if using crescent rolls, press seams to seal.
  3. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
  4. Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.
  5. Bake 7 to 9 minutes or until golden brown.
  6. Transfer to cooling rack; cool completely before removing foil molds.
  7. In medium bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric mixer on medium speed until smooth and combined.
  8. Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot top.

Maple Bacon Carrots

By I Am Homesteader
  • 1 lb Bacon, thin
  • 2 lbs Carrots
  • 1/4 cup Maple syrup
  1. Preheat the oven to 425°F. You will be baking the bacon for about 10 minutes before wrapping it around the carrots.
  2. To bake the bacon, simply lay it flat on a baking sheet.
  3. While the bacon is baking, peel the carrots so they are ready to be wrapped.
  4. Once the bacon is ready, put the pieces on a paper towel to drain a bit. Then, wrap the carrots with the bacon, trying not to overlap.
  5. Turn down the oven to 400°F.
  6. Bake the Maple Bacon Carrots for about 20-25 minutes on a wire rack (over a baking sheet to catch the grease).
  7. The final step is to pour the maple syrup over each bacon-wrapped carrot and bake for 5 more minutes. You will have a delicious treat to share and enjoy!
Air fryer method
  1. First, wash and peel the carrots. (You may have to trim the ends if they won’t fit into the basket of your air fryer.)
  2. Next, wrap the raw bacon around each carrot (no pre-baking the bacon in the air fryer recipe).
  3. After wrapping the carrots in bacon, set them in a single layer in the basket of your air fryer. Depending on the size of your air fryer, you may have to work in batches.
  4. Set the air fryer to 385°F and air fry for 10 minutes. After ten minutes, carefully brush the maple syrup over each bacon-wrapped carrot.
  5. Air fry for an additional 6-8 minutes, or until the bacon is crispy and the carrots are tender.

Bunny Butt Bacon Ranch Cheeseball

By My Heavenly Recipes
  • 3 8 oz. packages of Cream Cheese
  • 1 cup of Chopped Green Onions
  • ¾ cup of Crumbled Bacon
  • ¾ cup Shredded Cheddar Cheese
  • 1 packet of Ranch Mix
  • 1 package of Shredded Mozzarella Cheese
  • 3 Black Olives cut in ½ long ways
  • Toothpicks optional
  • Crackers for dipping

  • Start by placing your cream cheese, green onions, bacon, cheddar cheese, and ranch mix into a large mixing bowl.
  • Mix until well combined. Knead into a large ball.
  • Next separate into one small ball (the tail), one large ball (the body), and two medium size cheese balls (the feet).
  • Assemble your bunny butt. Two medium cheese balls for feet, and the small ball for a tail.
  • Hold together with toothpicks if desired.
  • Next use your black olives for “toes”.
  • Serve with some crackers and Enjoy!

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