Easter Bunny Cheese Spread
FOR an Easter party at our church, I created this fun rabbit centerpiece from a cheese ball recipe. My children enjoyed decorating the bunny. We used carrots for his ears and mini jelly beans for the eyes, nose and buttons. The cheesy spread has great flavor and is perfect for serving with crackers or veggies. My aunt, Clarice Paulson, who always serves this recipe on holidays, shared it with me.—Beth Paulson, De Pere, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 32
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon worcestershire sauce
- 24 oz cream cheese softened
- 1 teaspoon prepared horseradish
- 2 teaspoons dill weed
- 5 oz deli beef thinly sliced
- 12 pimiento-stuffed olives chopped
- 3 green onions
- 6 miniature jelly beans
- 1 small carrot
- fresh vegetables and/or crackers
- Carbohydrate 2.84733890616917 g
- Cholesterol 25.5146065575 mg
- Fat 7.57502232374667 g
- Fiber 0.273087113879 g
- Protein 2.19902131591417 g
- Saturated Fat 4.172827497339 g
- Serving Size 1 1 (40g)
- Sodium 132.420009415333 mg
- Sugar 2.57425179229017 g
- Trans Fat 1.09080437981367 g
- Calories 87 calories
In a bowl, combine the cream cheese, beef, olives, dill, horseradish and Worcestershire sauce. Finely chop two green onions; add to cream cheese mixture. On a large platter, form cheese mixture into a bunny shape. Cover and refrigerate for 8 hours or overnight. Insert jelly beans for bunny's eyes, nose and buttons. Cut carrot in half lengthwise; place cut side up above head for ears. Cut green portion of remaining onion into six 2-in.-long pieces; place next to nose for whiskers. Serve with vegetables and/or crackers.
