You know that warm, melty cheesy dip everyone adores? Now imagine that same creamy goodness wrapped in golden, twisted breadsticks. That’s exactly why the Spinach Artichoke Breadsticks Recipe is such a crowd-pleaser—it’s like a handheld party in every bite.

The image shows several twisted bread sticks on a baking tray with parchment paper. Each bread stick has two main layers: a soft golden-brown dough exterior with a slightly crispy texture and a filling inside made of dark green spinach mixed with a creamy light yellow cheese. The spinach and cheese filling is visible through the twists of the bread, creating an appealing contrast between the green filling and the golden bread. The baking tray rests on a white marbled surface with a green and white striped cloth underneath one corner of the tray. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spinach Artichoke Breadsticks Recipe
Top Tip
How to Serve Spinach Artichoke Breadsticks Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

I’ve made these breadsticks more times than I can count, and every single time they bring people running to the table. Whether it’s game day, a casual dinner, or potluck season, this recipe never disappoints.

Rich flavor combination: The creamy, cheesy spinach and artichoke filling is perfectly seasoned and comforting.
Easy to share: These breadsticks make the perfect finger food for gatherings or a fun family snack.
Simple prep: Using store-bought pizza dough saves loads of time without sacrificing taste.
Customizable: You can easily tweak the seasoning or cheeses to match your preference or pantry staples.

The image shows a close-up of twisted breadsticks on a baking tray lined with parchment paper. Each breadstick has two main layers: a soft, golden-baked dough twisted with a green herb and cheese mixture that looks creamy and slightly melted. The breadsticks have a crumbly and slightly browned texture on the outside, with the herb filling peeking through the twists in different spots. The background is a white marbled surface, and the overall look is warm and inviting with a focus on the texture of the breadsticks. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe blends creamy cheeses, tender spinach, and tangy artichokes with just the right seasoning to make every bite irresistible. Each ingredient plays a role in balancing richness and freshness.

Flat lay of fresh green spinach leaves, a small white ceramic bowl of diced white onions, a small white ceramic bowl of minced garlic, a small white ceramic bowl of lemon juice, a small white ceramic bowl with shredded Parmesan cheese, a small white ceramic bowl with shredded mozzarella cheese, a small white ceramic bowl with a block of cream cheese, a small white ceramic bowl of chopped artichoke hearts, a couple of whole uncracked brown eggs, a small white ceramic bowl of olive oil, a small white ceramic bowl of melted unsalted butter, a small white ceramic bowl of Italian seasoning, a small white ceramic bowl of garlic salt, a small white ceramic bowl of kosher salt, and a round ball of fresh pizza dough placed on a simple white ceramic plate, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen chopped spinach: Thawed and drained, it adds vibrant color and earthy flavor without overpowering the other ingredients.
Olive oil: A gentle sauté base that enhances the onions and garlic without being too heavy.
Diced white onions: Brings a subtle sweetness and a little crunch after sautéing.
Minced garlic: Essential for that classic garlicky kick we all crave in spinach artichoke dip.
Lemon juice: Adds a bright, tangy note that lifts the richness of the cheese filling.
Parmesan cheese: Sharp and salty, it deepens the flavor and helps bind the mixture.
Mozzarella cheese: Melts beautifully, creating gooey, stretchy, cheesy pockets.
Cream cheese: Gives creaminess and a smooth texture that holds the filling together.
Canned artichoke hearts: Tender and mild, chopped artichokes add texture and a slightly nutty flavor.
Kosher salt and paprika: Season the filling just right—with paprika adding a little warmth and color.
Pizza dough: The sturdy yet soft base that holds the filling and browns up nicely in the oven.
Unsalted butter with Italian seasoning and garlic salt: Brushed on top for that irresistible golden finish and extra flavor boost.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this spinach artichoke breadsticks recipe depending on the crowd and occasion. Whether you prefer extra cheesy breadsticks or want to sneak in some heat, it’s easy to personalize.

Variation: I sometimes swap mozzarella for pepper jack cheese when I want a little spicy kick—it adds such a fun twist without overwhelming the other flavors.
Low-carb option: Use a cauliflower crust or low-carb dough if you’re watching carbs; it still works beautifully.
Make it vegan: Try vegan cheeses and skip the butter glaze for a compassionate version that keeps all the comforting vibes.
Add herbs: Toss in some fresh basil or rosemary for an herbal boost that's fresh and fragrant.

Step-by-Step: How I Make Spinach Artichoke Breadsticks Recipe

Step 1: Cook and drain the spinach perfectly

Start by cooking the frozen spinach as per the package instructions. This usually means microwaving or steaming it until it’s just wilted and tender. The *key* here is to squeeze out as much water as possible—you don’t want soggy breadsticks. I like to press the spinach in a colander and then pat it dry with paper towels. Draining well makes the filling nice and creamy without extra moisture.

Step 2: Sauté aromatics and combine filling

Heat the olive oil over medium heat and add diced onions. Sauté until soft and fragrant—around 4-5 minutes. Then toss in the minced garlic, cook for another 1-2 minutes to release its aroma (watch it carefully so it doesn’t burn). Stir in lemon juice, Parmesan, mozzarella, cream cheese, artichokes, salt, paprika, and drained spinach. Reduce heat slightly and cook until the mixture bubbles gently, about 5 minutes. This step helps marry the flavors and melt everything together beautifully.

Step 3: Prepare and roll out dough

Preheat your oven to 400°F. On a lightly floured board, roll your pizza dough into an 8-by-10-inch rectangle. This size works perfectly for making 16 breadsticks—just the right portion to share or enjoy later!

Step 4: Assemble and cut the breadsticks

Spread the spinach artichoke filling evenly over the dough. Using a sharp knife or pizza cutter, slice the dough first lengthwise into two 8-by-5 inch rectangles. Then cut each rectangle widthwise into eight strips, about 1 inch wide. You’ll end up with 16 strips total.

Step 5: Twist and bake to golden perfection

Pick up each strip and gently twist it 2-3 times to create that signature breadstick shape. Place all the twists on a parchment-lined baking sheet spaced out a bit. Bake for about 14-16 minutes until they’re golden brown and smell amazing.

Step 6: Butter glaze finish

While the breadsticks bake, whisk together melted butter with Italian seasoning and garlic salt. As soon as the breadsticks come out of the oven, generously brush the buttery mix on top. This final touch adds shine, flavor, and keeps them extra moist.

Top Tip

After making the Spinach Artichoke Breadsticks Recipe a handful of times, I learned that a dry filling and a light hand with dough make all the difference. Trust me, skipping these tips will save you from soggy breadsticks or dough that’s too thick to bake through properly.

Drain spinach thoroughly: I press it between paper towels and even squeeze it for a minute to reduce moisture. Extra liquid ruins the texture.
Roll dough evenly: Roll the pizza dough to a consistent thickness to ensure even baking. Thicker spots might stay doughy inside.
Twist gently: You want a tight enough twist to hold fillings but not so tight that the dough tears and leaks out.
Brush while hot: Apply the butter glaze as soon as they come out of the oven so it soaks in beautifully.

How to Serve Spinach Artichoke Breadsticks Recipe

spinach artichoke breadsticks - Serving Suggestion

Garnishes

I usually sprinkle a little extra Parmesan cheese and some finely chopped fresh parsley or chives on top right after brushing with butter. It adds a fresh pop of color and aroma that makes the breadsticks look as good as they taste.

Side Dishes

These breadsticks pair wonderfully with a light tomato dipping sauce, a crisp Caesar salad, or even alongside a bowl of homemade soup for a cozy meal. They also make a fun appetizer beside wings or sliders during game day.

Creative Ways to Present

For holiday parties, I arranged the breadsticks in a circular wreath shape on a platter. Add a small bowl of marinara or ranch dip at the center, and it instantly becomes a festive centerpiece everyone loves to nibble on.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover breadsticks in an airtight container in the fridge for up to 3 days. Reheating is easy and doesn’t compromise their texture if done right.

Freezing

I’ve frozen unbaked twisted strips by placing them on a baking sheet to freeze solid individually, then transferring to a freezer-safe bag. When ready, bake directly from frozen—just add a few extra minutes to the baking time.

Reheating

To keep breadsticks crisp, I reheat them in a 350°F oven for 8–10 minutes wrapped lightly in foil or uncovered if you want a crisper crust. Avoid microwaving; it makes them soggy quickly.

Spinach Artichoke Breadsticks Recipe