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Spinach Dip Mozzarella Sticks Recipe
Ash Tyrrell

Spinach Dip Mozzarella Sticks Recipe

I still remember the first time I made these spinach dip mozzarella sticks—it felt like I had combined two of my favorite snacks into one irresistible bite. The crispy outside and creamy, cheesy spinach filling completely won me over. I couldn’t stop sneaking one after another straight from the plate
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Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened – makes the filling creamy and rich
  • ½ cup spinach cooked & drained – squeeze out excess moisture for best texture
  • 2 cups shredded mozzarella cheese – grate fresh for better melt and stretch
  • 1 tsp kosher salt – enhances overall flavor
  • 1 tsp black pepper – adds mild heat and depth
  • 1 tsp garlic powder – gives a subtle savory kick
  • 2 cups all-purpose flour – helps the coating stick properly
  • 4 eggs beaten – acts as a binding layer for breading
  • 2 cups seasoned breadcrumbs – creates that crispy golden crust
  • Canola or vegetable oil for frying – ideal for high-heat frying
  • Marinara sauce for serving – perfect dipping companion

Method
 

  1. In a mixing bowl, combine cream cheese, drained spinach, mozzarella, salt, pepper, and garlic powder. Mix everything until smooth and evenly blended. Make sure the spinach is well-drained so the filling doesn’t become watery. This step creates the rich, cheesy base of your sticks. Spread the mixture evenly into a lined tray to shape it easily later.
  2. Place the tray in the freezer for about 30 minutes until firm. This helps the mixture hold its shape when cutting. Once solid, remove it and cut into evenly sized stick shapes. Try to keep them similar in size for even cooking. This freezing step is key to preventing the sticks from falling apart during frying.
  3. Set up three bowls with flour, beaten eggs, and breadcrumbs. Dip each stick into flour, then egg, then breadcrumbs. Repeat the egg and breadcrumb coating for a thicker, crunchier crust. This double coating ensures maximum crispiness. Place coated sticks on a plate and keep them ready for frying.
  4. Heat oil in a deep pan over medium-high heat. Carefully place the sticks into hot oil in small batches. Fry for about 30 seconds to 1 minute until golden brown and crispy. Avoid overcrowding the pan. Remove and drain on paper towels to remove excess oil.
  5. Let the sticks cool slightly before serving so the filling sets perfectly. Serve hot with marinara sauce or your favorite dip. The gooey center and crunchy coating are irresistible. Enjoy immediately for the best texture and flavor!

Notes

  • I always squeeze spinach really well to avoid soggy filling
  • I double-coat the sticks for extra crunch—it’s worth it
  • I freeze them again for 10 minutes before frying for better shape
  • I prefer freshly grated mozzarella because it melts better
  • I fry in small batches to keep oil temperature steady