1 loaf round boule style bread
1 loaf italian or french baguette style bread
1 batch of Spinach Artichoke Dip
assorted veggies (I used baby carrots and red/yellow cherry tomatoes)
black olives and celery, for garnish
1. Cut off the top circle of the round loaf carefully to make the bunny's face. Hollow out the body by ripping pieces from the inside of the round loaf to set aside for dipping, as well as, make room for the dip.
2. Cut the ends of the baguette off for the bunny's ears and place on tray above the round bread/bunny's head. Rip/slice the leftover middle section of the baguette and add to other bread pieces for dipping.
3. Slice an olive in half for bunny's eyes and quarter an olive for a piece to use as the center of the nose. Thinly slice a small piece of celery for the whiskers. Arrange bunny's face on the round top piece of bread.
4. Fill the bunny's body with dip and fill on the empty areas on the platter with veggies and bread pieces.
Adapted from : The Nesting Corral