Spinach Dip Mozzarella Sticks are a delicious twist on traditional mozzarella sticks, filled with a creamy spinach dip and coated for a crispy finish.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:1 hour
Yield:24 sticks 1x
Category:Appetizer
Method:Frying
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 cup frozen chopped spinach, thawed and squeezed dry
4 oz cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons sour cream
1 clove garlic, minced
¼ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon black pepper
12 mozzarella string cheese sticks, cut in half if desired
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1½ cups Italian-seasoned breadcrumbs
½ cup panko breadcrumbs
Cooking oil, for frying
1 cup marinara sauce
Extra grated Parmesan, optional
Instructions
Make the spinach filling. In a bowl, combine the spinach, cream cheese, shredded mozzarella, Parmesan, sour cream, garlic, onion powder, salt, and black pepper. Mix until creamy.
Prepare the sticks. If using mozzarella string cheese, carefully make a slit lengthwise in each piece without cutting all the way through. Add a small amount of spinach dip filling into the opening. Avoid overfilling so the cheese stays inside during frying.
Freeze the sticks. Arrange the filled sticks on a parchment-lined tray and freeze for 30–45 minutes until firm.
Set up the breading station. Place flour in one bowl. Whisk eggs with milk in a second bowl. Combine Italian breadcrumbs and panko in a third bowl.
Coat the sticks. Roll each frozen stick in flour, dip it in the egg mixture, and coat thoroughly with breadcrumbs. Dip in egg and breadcrumbs a second time for a thicker, crispier coating.
Chill again. Freeze the breaded sticks for another 20–30 minutes. This helps prevent the cheese from leaking during frying.
Fry until golden. Heat oil to 350°F in a deep skillet or saucepan. Fry the sticks in small batches for about 1–2 minutes, turning as needed, until golden brown. Avoid overcrowding the pan.
Drain and serve. Transfer to a paper towel-lined plate. Sprinkle with Parmesan if desired and serve hot with warm marinara sauce.
Notes
Remove excess spinach moisture. Wet spinach can make the filling watery and the breading less crisp.
Keep them frozen until frying. This is the key to achieving a crispy outside without losing the melted cheese.
Don’t overfill. Too much spinach dip can cause the coating to split.
Air-fryer option: Spray the frozen, breaded sticks lightly with oil and air-fry at 390°F for about 6–8 minutes, checking early to prevent cheese leakage.
Storage: Freeze uncooked, breaded sticks in a sealed container for up to 2 months. Fry directly from frozen, adding cooking time as needed.