Preheat your oven to 350°F (175°C). Gather your mini muffin pan and prepare your crescent roll dough.

Open the crescent roll dough and cut it into small circles, pressing each into the cups of the mini muffin pan.

Cut out small triangles from leftover dough to form the bunny ears, placing them on a parchment-lined baking sheet.

Bake the bunny ears for 3-5 minutes until slightly golden, then bake crescent cups for an additional 8-10 minutes until golden brown.

Create a small well in the center of each baked cup using the back of a spoon.

In a mixing bowl, combine spinach-artichoke dip ingredients, reserving about 1 cup for filling.

Spoon the mixture into each well-filled crescent cup and gently insert bunny ears into the filling.

Sprinkle with fresh herbs before serving warm, optionally alongside extra dip.