Directions

• Preheat oven to 375°F. Lightly grease a mini muffin tin with cooking spray.
• Roll out puff pastry to smooth out any creases. Using a 2.5- or 3-inch round cutter, cut out 24 circles and press each into muffin tin wells.
• Cut 3-4-inch strips of dough from remaining scraps. Create bunny ears by pinching cut ends together and letting top form a loop. Place all 48 ears on a parchment-lined baking sheet.
• Brush pastry cups and ears with egg-wash and bake until lightly golden-brown and puffed, about 10-12 minutes. Remove from oven and let cool completely.
• Fill each cooled pastry cup with a spoonful of Spinach-and-Artichoke Dip. Top each bite with 2 pastry ears and a small cauliflower floret to resemble a bunny tail. Serve and enjoy.