For The Bunny Bites:

1. Preheat oven to 375°F. Lightly grease a mini muffin tin with cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve and enjoy.

• 2 sheets puff pastry, thawed

• 1 pkg Good Foods Spinach & Artichoke Dip

• 1 egg, beaten

• 24 small cauliflower florets, for serving