Last week at the Mom’s Crew Easter event I had so many people ask me if I would be having another baby. Instead of adding a sibling for Zelda into the mix this year, we’re getting the next best thing — a bunny. I don’t know which one of us is more excited for April 8th!
My house is going to be crazy, but what’s life without a little chaos? So, with Easter two days away and a major case of bunny brain, what way to better celebrate than with Tiny Bunny Carrots and Dip? This recipe is perfect for Zelda and I to both enjoy, and I have a feeling the newest member of our family will be on board with this snack too.
Tiny Bunny Carrots & Dip
prep time: 10 minutesyields as many as you want!
3 Cloves of Garlic
1 Tablespoon Lime Juice
Salt & Pepper
1. Peel and remove the pits of the avocados and mash with the back of a spoon, in a large bowl.
2. Chop the garlic and add it to the avocado mix along with the lime juice. Season with salt and pepper.
3. Poke a hole in the tops of baby carrots using a skewer stick and insert small pieces of parsley.
4. Place the dip into the mini terracotta pots and add the carrots. Enjoy!