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    You are in: Home / Recipes / Bunny Dip Recipe
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    Bunny Dip

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    GlamAtomic's Note:

    This recipe was invented by Playboy's Executive Chef Charles Pollard back in the 1960s and was served at some of the Playboy Clubs. I obtained it from a vintage newspaper article. Serve it with chips, vegetable sticks or crackers at your next retro-themed cocktail party!

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    Ingredients:

    Serves: 10

    Yield:

    Dip

    Units: US | Metric

    Directions:

    1. 1
      Combine Sour Cream, Cream Cheese, Mayonnaise, Lemon Juice and Worcesteshire Sauce.
    2. 2
      Stir in Minced Onion, Garlic Salt and White Pepper.
    3. 3
      Finally, fold in green onion and bacon.
    4. 4
      Serve with chips, vegetable sticks or crackers and enjoy!

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    Ratings & Reviews:

    • on April 15, 2014

      55

      I have been making this dip since the middle 60s. The only difference is my recipe calls for 9 pieces of bacon. It has been a family favorite for years.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2012

      55

      When working with this recipe, I did substitute 1/4 cup of Hormel's Real Bacon Pieces for the slices of bacon listed, which I thought was no real biggie, & the dip was delightful! We had it with some veggies & also with some of the large corn scoops! Thanks for sharing the recipe with us! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bunny Dip

    Serving Size: 1 (37 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 93.4
     
    Calories from Fat 82
    88%
    Total Fat 9.1 g
    14%
    Saturated Fat 4.6 g
    23%
    Cholesterol 23.1 mg
    7%
    Sodium 82.9 mg
    3%
    Total Carbohydrate 1.9 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.3 g
    5%
    Protein 1.2 g
    2%

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