Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin and line a baking sheet with parchment paper.

Unroll the crescent dough, pinch the seams together, and cut into circles. Press each into the muffin cups and prick the bottoms with a fork.

Use the leftover dough to shape small bunny ears and place them on the baking sheet, keeping them slightly thick.

Bake the ears for 3–5 minutes until lightly golden. Bake the dough cups for 8–10 minutes until crisp and golden.

While still warm, gently press the centers with a wooden spoon to form small wells.

In a bowl, mix cream cheese, sour cream, parmesan, garlic, onion, spinach, and artichokes until smooth. Add a little sour cream if the mixture feels too thick.

Spoon the filling into each cup, leaving a little space at the top. Insert the bunny ears while the filling is still soft.

Sprinkle with fresh herbs and serve warm or at room temperature.