50+ Irresistible Easter Traditional Dinner Recipes to Scrumptious Side

Easter is a time for family gatherings, celebration, and, of course, food!

The tradition of sharing a hearty, delicious meal is central to Easter festivities, and whether you’re preparing a formal dinner or a casual gathering, the right dishes can make your meal unforgettable.

From savory main courses like honey-glazed ham and roasted lamb to scrumptious sides like garlic mashed potatoes and spring vegetable medley, Easter dinner is all about celebrating with the best seasonal flavors.

In this blog, we’ve compiled 50+ traditional Easter dinner recipes that will inspire your menu and ensure your feast is filled with delicious, time-honored dishes.

Whether you’re looking for a crowd-pleasing appetizer, a show-stopping main course, or a decadent dessert to wrap it all up, you’ll find plenty of options to satisfy your guests.

Let’s dive into these classic recipes that make Easter dinner such a special occasion!

50+ Irresistible Easter Traditional Dinner Recipes to Scrumptious Side

With so many timeless and mouthwatering Easter dinner recipes to choose from, there’s no reason your holiday meal should be anything less than spectacular.

From tender roasted meats to vibrant side dishes and decadent desserts, these 50+ traditional recipes will elevate your Easter celebration and bring your loved ones together over delicious food.

The beauty of these dishes lies not only in their flavors but in the memories they help create year after year.

As you plan your Easter dinner, consider mixing and matching these recipes to suit your family’s tastes and traditions.

Whether you’re trying out a new dish or perfecting an old favorite, each recipe brings something special to the table.

So, roll up your sleeves, get cooking, and enjoy a wonderful Easter feast full of flavor, tradition, and joy!

Honey Glazed Ham

A classic centerpiece for an Easter dinner, Honey Glazed Ham is a crowd-pleasing dish with a perfect balance of sweetness and savory flavors. This recipe takes a tender, bone-in ham and coats it in a mixture of honey, brown sugar, Dijon mustard, and spices, resulting in a beautiful caramelized crust. Whether you’re hosting a large family gathering or a smaller celebration, this dish is sure to impress.

Ingredients:

• 1 bone-in ham (about 8-10 lbs)
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper

Directions:

1. Preheat the oven to 325°F (165°C). Place the ham on a roasting rack in a large pan, skin side up.
2. In a small saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, ginger, and black pepper. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the glaze thickens slightly (about 5-7 minutes).
3. Brush the glaze generously over the ham, making sure to cover it evenly.
4. Roast the ham in the preheated oven for 2 to 2.5 hours, basting every 30 minutes with the glaze. The ham is ready when the internal temperature reaches 140°F (60°C).
5. Once done, remove the ham from the oven and let it rest for about 15 minutes before slicing.

The Honey Glazed Ham is not only visually stunning but also offers a delightful combination of sweet and savory flavors. The rich glaze forms a beautiful caramelized layer on the outside, enhancing the natural taste of the ham. Paired with traditional sides like roasted vegetables or mashed potatoes, it becomes the heart of any Easter dinner.

Scalloped Potatoes

Scalloped Potatoes are a creamy, cheesy side dish that perfectly complements the savory flavors of any Easter main course. Thinly sliced potatoes are baked in a rich, velvety sauce made with butter, heavy cream, garlic, and cheese. This dish is the ultimate comfort food and adds an indulgent touch to your holiday table.

Ingredients:

• 3 lbs russet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup butter
• 2 garlic cloves, minced
• 2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground thyme
• 1/4 teaspoon paprika

Directions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. In a saucepan, melt butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Stir in the heavy cream and milk, and season with salt, pepper, thyme, and paprika. Bring the mixture to a simmer and cook for 3-5 minutes until it thickens slightly.
4. Layer half of the sliced potatoes in the prepared baking dish, then pour half of the cream mixture over them. Sprinkle with half of the shredded cheddar cheese.
5. Repeat the process with the remaining potatoes, cream mixture, and cheese.
6. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.

Scalloped Potatoes are a rich and comforting side that adds depth to your Easter meal. The creamy texture, combined with the melty cheese and garlic, makes it a dish that is sure to be loved by all guests. Its indulgent nature pairs perfectly with lighter mains like ham or lamb, creating a well-rounded Easter dinner.

Lamb with Rosemary and Garlic

Lamb is a traditional Easter entrée, known for its rich, earthy flavor that pairs beautifully with fresh herbs. This recipe takes a boneless leg of lamb, seasoned with garlic, rosemary, and olive oil, and roasts it to perfection. The result is a tender and juicy roast with an aromatic herb crust that will be the star of your Easter feast.

Ingredients:

• 1 boneless leg of lamb (about 4-5 lbs)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup red wine (optional)

Directions:

1. Preheat the oven to 400°F (200°C). Place the lamb on a roasting rack in a large pan.
2. In a small bowl, combine the minced garlic, chopped rosemary, olive oil, lemon juice, salt, and pepper to make a marinade.
3. Rub the marinade all over the lamb, ensuring it’s evenly coated. Let the lamb rest at room temperature for 30 minutes to allow the flavors to meld.
4. Roast the lamb for 20 minutes at 400°F, then lower the oven temperature to 350°F (175°C) and continue roasting for 1-1.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing. Optional: pour red wine into the roasting pan to deglaze and serve as a sauce.

This Lamb with Rosemary and Garlic recipe brings out the best in a traditional Easter roast, offering a beautifully seared exterior with a juicy, tender interior. The garlic and rosemary provide a fragrant, flavorful crust that complements the natural richness of the lamb. Paired with sides like roasted vegetables or mint jelly, it makes for a perfect Easter dinner centerpiece.

Roast Chicken with Lemon and Thyme

A simple yet elegant dish, Roast Chicken with Lemon and Thyme is a delightful choice for Easter dinner. The chicken is seasoned with fresh lemon, garlic, thyme, and olive oil, then roasted to golden perfection. This dish offers tender, juicy meat and crispy skin, making it a timeless favorite that suits any Easter gathering.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 lemons, quartered
• 6 garlic cloves, smashed
• 2 tablespoons fresh thyme leaves
• 3 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 cup chicken broth

Directions:

1. Preheat the oven to 425°F (220°C). Place the chicken in a roasting pan.
2. Stuff the cavity of the chicken with lemon quarters, garlic cloves, and thyme sprigs.
3. Rub the outside of the chicken with olive oil, salt, pepper, and fresh thyme leaves.
4. Roast the chicken for 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden. Baste occasionally with pan juices.
5. Once done, remove from the oven and let it rest for 10 minutes before carving.
6. Optional: Pour chicken broth into the pan to deglaze and serve as a light sauce over the chicken.

This Roast Chicken with Lemon and Thyme is a light yet flavorful main dish that’s perfect for Easter. The fresh lemon and thyme infuse the chicken with bright, aromatic flavors, while the roasting process ensures the skin turns crispy and golden. Served alongside a fresh salad or roasted vegetables, this dish provides a balanced and satisfying meal.

Asparagus with Hollandaise Sauce

Asparagus with Hollandaise Sauce is a quintessential Easter side dish, bringing a touch of elegance to your table. The asparagus is perfectly blanched, tender yet crisp, and paired with a rich and creamy homemade Hollandaise sauce. This combination of fresh spring vegetables and luxurious sauce is a refreshing and indulgent addition to any Easter meal.

Ingredients:

• 2 lbs asparagus, trimmed
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Hollandaise Sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt
• Pinch of cayenne pepper

Directions:

1. Preheat the oven to 400°F (200°C). Arrange the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10-12 minutes until tender but still slightly crisp.
2. While the asparagus roasts, prepare the Hollandaise sauce. In a heatproof bowl, whisk together egg yolks and lemon juice. Set the bowl over a pot of simmering water (double boiler method).
3. Gradually add the melted butter while whisking constantly until the sauce thickens and becomes creamy. Season with salt and cayenne pepper.
4. Remove the asparagus from the oven and transfer to a serving platter. Pour the Hollandaise sauce over the asparagus and serve immediately.

Asparagus with Hollandaise Sauce offers a sophisticated, delicious pairing of fresh vegetables with a velvety, tangy sauce. The crispy asparagus provides a beautiful texture contrast to the creamy Hollandaise, making it a wonderful side dish that elevates the flavors of any main course, from roast lamb to chicken.

Carrot Soufflé

Carrot Soufflé is a unique and flavorful side dish that brings the natural sweetness of carrots to the forefront, balanced with rich butter and eggs for a creamy texture. This dish is an elevated take on traditional baked carrots, making it a perfect option for Easter dinner. Its light, airy texture and slight sweetness are sure to be a crowd favorite.

Ingredients:

• 4 cups cooked and mashed carrots
• 1/4 cup melted butter
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 large eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the mashed carrots, melted butter, sugar, vanilla extract, salt, cinnamon, and nutmeg. Mix well.
3. Add the beaten eggs, flour, and baking powder to the mixture. Stir until smooth and fully combined.
4. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
5. Bake for 40-45 minutes, or until the soufflé is set and lightly browned on top. A toothpick inserted in the center should come out clean.
6. Let it cool slightly before serving.

Carrot Soufflé is a perfect balance of sweet and savory flavors, with a delicate, airy texture that melts in your mouth. It’s an unexpected yet wonderful addition to your Easter dinner table, offering a fresh twist on a classic vegetable. The smooth consistency, combined with the warmth of cinnamon and nutmeg, makes it a memorable side that pairs beautifully with ham or lamb.

Baked Ham with Pineapple and Brown Sugar

Baked Ham with Pineapple and Brown Sugar is a beloved Easter tradition, offering a sweet and savory contrast that complements the richness of the ham. The natural sweetness of pineapple and the deep flavor of brown sugar create a delicious glaze that coats the ham, giving it a caramelized finish. This dish is easy to prepare, making it the perfect choice for an Easter celebration.

Ingredients:

• 1 bone-in ham (about 8-10 lbs)
• 1 can (20 oz) pineapple rings, drained, juice reserved
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1/4 teaspoon ground cloves
• 1/2 cup pineapple juice (reserved from the pineapple can)
• 1 tablespoon cornstarch (optional, for thickening)

Directions:

1. Preheat the oven to 325°F (165°C). Place the ham on a roasting rack in a large pan, skin side up.
2. In a small saucepan, combine the brown sugar, Dijon mustard, honey, ground cloves, and pineapple juice. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly.
3. Score the surface of the ham in a diamond pattern, then place pineapple rings on top, securing them with toothpicks if necessary.
4. Brush the ham generously with the glaze, making sure to cover the entire surface. Reserve some of the glaze for basting during cooking.
5. Roast the ham in the preheated oven for 1.5 to 2 hours, basting every 30 minutes with the glaze. The ham is done when the internal temperature reaches 140°F (60°C).
6. Once the ham is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.

Baked Ham with Pineapple and Brown Sugar is a flavorful dish that balances savory and sweet with each bite. The glaze creates a beautiful, caramelized exterior that is complemented by the juicy pineapple rings. This dish pairs wonderfully with sides like mashed potatoes, green beans, or a simple salad, making it a festive centerpiece for your Easter dinner.

Deviled Eggs with Dijon Mustard

Deviled Eggs are a classic Easter appetizer, loved for their creamy filling and simple yet bold flavors. This recipe adds a twist with Dijon mustard, which brings an extra layer of tang and complexity to the traditional deviled egg filling. These little bites are perfect for guests to nibble on before the main course.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, for garnish)
• Fresh chives (optional, for garnish)

Directions:

1. Hard boil the eggs by placing them in a pot of cold water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes. Afterward, transfer the eggs to an ice bath to cool.
2. Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
3. Mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and black pepper until smooth and creamy.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish with a sprinkle of smoked paprika and fresh chives.
6. Serve immediately, or refrigerate until ready to serve.

Deviled Eggs with Dijon Mustard offer a creamy, zesty filling that perfectly complements the richness of the egg whites. The Dijon mustard adds a sharp, tangy flavor that makes these deviled eggs stand out from the typical version. These appetizers are easy to prepare in advance and make a great addition to any Easter meal, providing a bite-sized treat that’s sure to be a hit.

Easter Bread (Italian Colomba Pasquale)

Easter Bread, or Colomba Pasquale, is an Italian tradition typically served during Easter. This sweet, fluffy bread is shaped like a dove to symbolize peace and rebirth. Infused with citrus zest and studded with raisins and almonds, this bread is a deliciously fragrant way to celebrate the holiday. It’s often served as a dessert or with a cup of coffee after Easter dinner.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 cup warm milk
• 1/2 cup sugar
• 1/2 cup butter, softened
• 3 large eggs
• 1/2 cup raisins
• 1/4 cup candied orange peel, chopped
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 egg (for egg wash)
• 1/4 cup sliced almonds
• Powdered sugar for dusting (optional)

Directions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until bubbly.
2. In a large bowl, combine the flour, sugar, salt, orange zest, lemon zest, eggs, and vanilla extract. Add the yeast mixture and knead the dough until it becomes smooth and elastic (about 10 minutes).
3. Add the softened butter in small pieces, kneading until the dough is shiny and soft.
4. Fold in the raisins and candied orange peel, then cover the dough with a damp cloth and let it rise in a warm place for 2-3 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C). Grease and flour a dove-shaped baking mold, or use a round pan.
6. Punch down the dough and shape it into a dove shape, then place it into the prepared mold. Let it rise for another hour.
7. Brush the dough with a beaten egg for an egg wash, then sprinkle sliced almonds over the top.
8. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Allow the bread to cool completely before dusting with powdered sugar and serving.

Easter Bread (Colomba Pasquale) is a fragrant and sweet bread that adds a special touch to your holiday spread. The combination of citrus zest, raisins, and almonds creates a rich flavor profile, while the soft, fluffy texture is perfect for Easter morning or as a post-dinner treat. This bread is a beautiful, symbolic centerpiece for your Easter celebration, embodying the joy and renewal of the season.

Lemon Herb Roasted Leg of Lamb

Lemon Herb Roasted Leg of Lamb is a flavorful, tender dish that is perfect for Easter dinner. The combination of fresh lemon, garlic, and herbs like rosemary and thyme creates a fragrant marinade that infuses the meat with vibrant flavors. The lamb is slow-roasted to perfection, resulting in a juicy, succulent roast with a crispy, golden-brown exterior.

Ingredients:

• 1 leg of lamb (about 5-6 lbs), bone-in or boneless
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup dry white wine (optional)

Directions:

1. Preheat the oven to 400°F (200°C). Place the lamb on a roasting rack in a large pan.
2. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, olive oil, salt, and black pepper to create the marinade.
3. Rub the marinade all over the lamb, making sure it is evenly coated. Let the lamb rest at room temperature for 30 minutes to allow the flavors to meld.
4. Roast the lamb for 20 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and continue roasting for 1 to 1.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. During the last 15 minutes of roasting, pour the wine around the lamb to keep the meat moist and enhance the flavor.
6. Once done, remove the lamb from the oven and let it rest for 10-15 minutes before slicing.

Lemon Herb Roasted Leg of Lamb is a show-stopping main course that brings a burst of freshness with its bright lemon and herb flavors. The slow roasting ensures the meat stays juicy and tender, while the crispy crust adds texture and richness. This dish is perfect for a traditional Easter feast and pairs wonderfully with roasted vegetables or mashed potatoes.

Garlic Parmesan Roasted Baby Potatoes

Garlic Parmesan Roasted Baby Potatoes are a simple yet flavorful side dish that pairs perfectly with any Easter main course. The potatoes are roasted until crispy on the outside and tender on the inside, then tossed with fragrant garlic, fresh herbs, and a generous sprinkle of Parmesan cheese. These potatoes are a crowd-pleasing option that adds a savory touch to your holiday table.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, salt, pepper, and oregano until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until golden brown and crispy on the edges, stirring halfway through.
4. Once the potatoes are done, remove them from the oven and toss them with the grated Parmesan cheese while still hot.
5. Garnish with chopped fresh parsley before serving.

Garlic Parmesan Roasted Baby Potatoes are a satisfying and delicious side that brings savory flavors to the table. The crispy, golden-brown potatoes coated in garlic and Parmesan create a perfect balance of textures and tastes. Whether served with ham, lamb, or roasted chicken, these potatoes add a comforting and flavorful element to your Easter meal.

Spring Vegetable Medley

Spring Vegetable Medley is a light and vibrant side dish that showcases the fresh, seasonal vegetables of the spring. This recipe combines carrots, peas, asparagus, and baby potatoes, which are lightly sautéed with butter and seasoned with fresh herbs. It’s a colorful and healthy addition to any Easter dinner, bringing brightness and freshness to your meal.

Ingredients:

• 1 lb baby carrots, peeled
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 1 lb baby potatoes, halved
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 10-12 minutes, or until tender. Remove and set aside.
2. In the same pot, add the baby carrots and cook for 5-6 minutes until slightly tender. Add the asparagus and cook for an additional 3 minutes. Finally, add the peas and cook for 2-3 more minutes.
3. Drain the vegetables and return them to the pot. Add the butter, fresh parsley, lemon juice, salt, and pepper. Toss gently to coat and heat through.
4. Serve immediately, garnishing with extra parsley if desired.

Spring Vegetable Medley is a delightful and healthy side dish that highlights the best of spring’s fresh produce. The sweet carrots, crisp asparagus, and tender peas complement the richness of the baby potatoes, making it a colorful and nourishing addition to your Easter table. The buttery finish and burst of lemon juice bring all the flavors together beautifully, offering a light yet satisfying side.

Honey Glazed Carrots

Honey Glazed Carrots are a sweet and savory side dish that adds a pop of color and flavor to your Easter dinner table. The natural sweetness of the carrots is enhanced with a honey glaze, which gives them a deliciously sticky, caramelized finish. This simple recipe is quick to prepare and perfect for pairing with both lamb and ham.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Directions:

1. Bring a large pot of salted water to a boil. Add the carrots and cook for 5-7 minutes until they are tender but still firm. Drain the carrots and set aside.
2. In a large skillet, melt the butter over medium heat. Add the honey, lemon juice, salt, and pepper. Stir to combine and bring the mixture to a simmer.
3. Add the cooked carrots to the skillet and toss to coat them evenly with the honey glaze. Cook for an additional 5 minutes, allowing the glaze to thicken and caramelize.
4. Garnish with chopped fresh parsley before serving.

Honey Glazed Carrots are the perfect balance of sweetness and savory richness, with the honey glaze giving them a beautiful sheen and a burst of flavor. These carrots are a delightful side dish that pairs well with almost any Easter main course, making them an easy and impressive addition to your holiday meal.

Creamy Spinach and Artichoke Dip

Creamy Spinach and Artichoke Dip is an indulgent, comforting appetizer that works perfectly for an Easter gathering. Packed with tender spinach and artichokes, this creamy dip is rich, cheesy, and full of flavor. It’s ideal for serving with pita chips, bread, or fresh vegetables, offering a savory start to your Easter meal.

Ingredients:

• 1 lb frozen spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for greasing the baking dish)

Directions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. In a large mixing bowl, combine the spinach, artichokes, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, garlic powder, salt, and pepper. Stir until well combined.
3. Transfer the mixture to the prepared baking dish and spread it out evenly.
4. Bake for 25-30 minutes, or until the dip is hot and bubbly and the top is golden brown.
5. Serve immediately with pita chips, sliced baguette, or fresh vegetables for dipping.

Creamy Spinach and Artichoke Dip is a rich, flavorful appetizer that’s perfect for Easter gatherings. The combination of spinach, artichokes, and gooey cheese creates a savory, indulgent dip that everyone will enjoy. It’s easy to make ahead of time and reheat before serving, making it a stress-free option for a festive meal.

Strawberry Shortcake

Strawberry Shortcake is a light and refreshing dessert that captures the essence of spring. The sweet, juicy strawberries paired with fluffy homemade shortcakes and whipped cream create a perfect balance of flavors and textures. This dessert is simple to prepare and a delightful way to end an Easter dinner, offering a refreshing, seasonal finish to your meal.

Ingredients: For the shortcakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 2/3 cup heavy cream, plus more for brushing
• 1 teaspoon vanilla extract

For the topping:

• 1 lb fresh strawberries, hulled and sliced
• 2 tablespoons sugar
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Pour in the heavy cream and vanilla extract, stirring until just combined. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a round biscuit cutter to cut out shortcakes.
4. Place the shortcakes on the prepared baking sheet, brush the tops with a little extra cream, and bake for 12-15 minutes, or until golden brown.
5. While the shortcakes bake, toss the sliced strawberries with sugar and set aside to macerate for 10-15 minutes.
6. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
7. Once the shortcakes are done, slice them in half and layer with whipped cream and strawberries. Serve immediately.

Strawberry Shortcake is a classic, refreshing dessert that is perfect for Easter. The combination of flaky shortcakes, sweet strawberries, and fluffy whipped cream creates a delicious and light finish to your meal. It’s a wonderful way to highlight the seasonal flavor of fresh strawberries, making it a must-have dessert for your Easter celebration.

Note: More recipes​ are coming soon!