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Little Lamb Dip

little-lamb-dip

Prep Time: 20 mins

Cook Time: 30 mins

Ingredients:

For the bread ring:

  • 1 tube of Pillsbury French Bread Dough (pizza, biscuit, or dinner roll dough can be substituted as long as you can get 12 portions)

For the chicken dip:

  • 8 ounces cream cheese, softened (reserve 2 teaspoons for the decorations)
  • 1 cup Miracle Whip or Mayonnaise—whichever you prefer
  • 12 ounce can of chunk chicken breast, drained of all liquid
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire Sauce

Decorations

  • 2 ears made of crackers or cut from bread, tortillas, or pizza crust
  • 2 teaspoons of softened cream cheese for the ears and nose
  • Red or pink food coloring
  • 1 large black olive, sliced into strips for the eyes and mouth

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Open the tube of bread and slice the roll of dough into 12 equal slices.
  3. Arrange the slices in a ring around the inside perimeter of a pie plate, so the edges of each slice are touching each other.
  4. Combine the chicken dip ingredients in a large mixing bowl.
  5. Using an electric mixer beat on medium speed until well blended.
  6. Spoon the chicken dip into the center of the pie plate and spread it into an even layer so that the dip just touches the inner part of the bread ring.
  7. Bake for 25-30 minutes until the bread is golden brown and baked through.

 

To Make the Decorations

  1. While the dip is in the oven, color the 2 teaspoons of cream cheese using pink food coloring.
  2. Spread about ½ teaspoon of the pink cream cheese in the center of each “lamb ear” to create the look.
  3. Shape the remaining teaspoon of pink cream cheese into a nose. Pop it in the freezer until needed.
  4. Cut thin crescent moon shaped slices from the black olive to create the eyes and mouth of the lamb.
  5. Pull the hot chicken dip from the oven and serve hot. Add the lamb ears and face just before serving.

 

Recipe Notes

  • This dip is best served hot but it can also be served cold. 
  • Store any leftovers in the refrigerator for up to 5 days. 
  • Reheat for 6-8 minutes in a 350 degree oven.

 

 

 

 

 

 

 

 

 

 

Recipe courtesy of: https://hungryhappenings.com/easter-chicken-dip-appetizer/