- 8 ounces cream cheese spread
- 1 cup ricotta cheese
- 2 cups shredded sharp cheddar
- 1 cup mayonnaise
- 4 tablespoons diced purple onion
- 4 ounce can diced green chiles
- 2 cans crescent roll sheets
Add all ingredients to a skillet and stir until melted over medium heat.
To make the bunny, open the cans of crescent rolls but do not unroll the dough. Using your hands, slightly stretch and roll the dough at the same time to lengthen. I used a bench scraper to slice the rolled dough into 21 pieces and then rolled and lengthened two more longer pieces of dough to stretch for the ears.
Use the picture below to help you assemble the bunny on a baking stone. I used parchment paper on the stone. Drop the dip into its belly and inside the ears. Bake at 375 degrees until done. Use the bread as dippers!