Mix spinach, artichoke, vegetable mix pack, sour cream, and mayonnaise in a big bowl. Chill in the fridge for at least 2 hours.
Preheat oven to 400 F degrees. Use parchment paper or grease a baking sheet.
Form eight cone shapes with the aluminum foil pieces.
Cut eight 1-inch strips from the dough sheet. Wrap each strip around the aluminum cone to make the carrot shapes.
Bake the dough with aluminum foil for 8-10 minutes until golden brown.
Fill each crescent dough with the spinach artichoke mix using a pipe or spoon.
Top with one or two sprigs of cilantro for a carrot top.
Serve this adorable appetizer at your Easter celebration.
