Name: Spinach Artichoke Breadsticks Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 10 oz. frozen chopped spinach (thawed); ½ Tbsp olive oil; ⅓ cup diced white onions; 1 tsp minced garlic; 1 tsp lemon juice; ½ cup Parmesan cheese; 1 cup shredded mozzarella cheese; 4 oz. cream cheese (room temperature); ½ cup canned artichoke hearts (drained and chopped); ½ tsp kosher salt; ½ tsp paprika; 14 oz. pizza dough (homemade or store-bought); 2 Tbsp unsalted butter (melted); ½ tsp Italian seasoning; ½ tsp garlic salt

There’s something oh-so-satisfying about warm, cheesy breadsticks with a flavorful twist, and this Spinach Artichoke Breadsticks Recipe is exactly that. It’s a perfect marriage of creamy spinach artichoke dip tucked inside a golden, twisty breadstick that’s both comforting and shareable.

The image shows several twisted bread sticks on a baking tray lined with white parchment paper. Each bread stick is golden brown on the outside with visible green leafy spinach mixed with melted cheese peeking through the twists. The bread has a soft texture with some darker baked spots and a slight sprinkle of seasoning on top. The baking tray rests on a white marbled surface with a folded cloth towel underneath, adding a homey touch. The arrangement of the bread sticks is neat, filling the tray with three rows of twists 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:
Final Thoughts
Spinach Artichoke Breadsticks Recipe

Why You'll Love This Recipe

I’m honestly a huge fan of classic spinach artichoke dip, but turning it into these portable, twisty breadsticks? Game-changer. This recipe breathes new life into a favorite appetizer and is always a hit whether it’s for a game day or casual dinner.

Flavor Bomb: The creamy spinach artichoke filling is packed with cheesy, garlicky goodness that’s bursting with flavor in every bite.
Fun to Make: Twisting the dough and forming the breadsticks adds a hands-on, satisfying step that makes this recipe enjoyable to prepare.
Perfect for Sharing: These breadsticks are bite-sized and crowd-pleasing, making them an ideal snack to serve at parties or casual get-togethers.
Versatile: You can customize the filling or dough to suit your tastes, making this recipe flexible and adaptable.

The image shows several twisted breadsticks placed closely together on parchment paper over a tray. Each breadstick has a golden-brown baked crust with visible green herbs and spinach mixed into the dough, creating a marbled texture in dark green and light yellow tones. The twists reveal layers where the herb filling swirls tightly inside the soft bread. The background surface is white marble with hints of light gray. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays an important role in flavor and texture. The mix of cheeses brings a creamy, melty texture, while the spinach and artichoke add freshness and tender bites. Using pizza dough as the base gives these breadsticks a soft but sturdy structure that's easy to twist and holds the filling perfectly.

Flat lay of fresh vibrant green chopped spinach loosely piled, a small white ceramic bowl with glossy olive oil, finely diced white onions scattered neatly, a few cloves of whole uncracked garlic with papery skins intact, a small white bowl of pale yellow lemon juice, a small white bowl filled with grated Parmesan cheese, a small white bowl with shredded creamy mozzarella cheese, a soft block of cream cheese on a simple white plate, chopped artichoke hearts arranged naturally on a white ceramic dish, a small white bowl of coarse kosher salt crystals, a small white bowl containing bright red paprika powder, a round portion of smooth pizza dough resting on a white plate, a small white bowl of melted butter glistening, a small white bowl with dried Italian seasoning herbs, a small white bowl holding granular garlic salt, all ingredients evenly spaced in perfect symmetry, 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 color, nutrition, and a mild earthiness that pairs perfectly with cheese.
Olive oil: Adds richness and helps sauté the onions and garlic just right.
Diced white onions: They bring a gentle sweetness and aromatic base to the filling.
Minced garlic: Because garlic makes everything better—especially a breadstick!
Lemon juice: A splash brightens up the creamy filling and balances richness.
Parmesan cheese: Adds nutty, sharp flavor to the filling.
Mozzarella cheese: Brings gooey, melty texture that truly oozes.
Cream cheese: The secret to that rich, spreadable dip consistency inside the breadsticks.
Canned artichoke hearts: Soft, tender bites that complement spinach without overpowering.
Kosher salt & paprika: For seasoning and a subtle smoky note.
Pizza dough: The foundation—whether homemade or store-bought, it’s easy to work with and rises wonderfully.
Unsalted butter: Melted to brush on top for a beautiful golden finish.
Italian seasoning & garlic salt: These add instant flavor pop to the crust.

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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 keep the filling classic, but sometimes I toss in a pinch of crushed red pepper flakes for a little heat, or swap half the mozzarella for sharp cheddar for a different cheesy vibe. Feel free to get creative—this recipe handles tweaks well!

Variation: Adding cooked crumbled bacon into the filling gives these breadsticks a smoky, savory depth that my family couldn’t get enough of.
Gluten-Free Option: Use a gluten-free pizza dough, and make sure cheese and other ingredients are gluten-free certified to keep things safe and tasty.
Make it Vegan: Substitute cream cheese and cheeses with plant-based alternatives, and the breadsticks are still delicious!
Seasonal Twist: Try swapping artichokes for roasted red peppers in spring or summer for a fresh change.

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

Step 1: Prep and Drain the Spinach

Start by cooking the spinach as directed on the package, then squeeze out every bit of moisture you can. I like to press it with paper towels in a colander to avoid soggy breadsticks later—trust me, this step makes a big difference.

Step 2: Sauté the Onions and Garlic

Heat olive oil over medium heat in a large pan, add diced onions and sauté for about 4-5 minutes until they’re soft and translucent. Then stir in garlic and cook for another 1-2 minutes until fragrant. This builds the flavorful base of your filling.

Step 3: Combine and Simmer Filling

Add lemon juice, cheeses, cream cheese, chopped artichoke hearts, salt, paprika, and the well-drained spinach. Stir together and reduce heat to medium-low. Let the mixture simmer gently for about 5 minutes until everything melds into a rich, creamy filling. Stir often to avoid sticking.

Step 4: Roll Out Dough and Assemble

Preheat your oven to 400°F. Lightly flour a board and roll your pizza dough into an 8”x10” rectangle. Spread the spinach artichoke filling evenly on top—it’s easier than it sounds! Then slice the dough lengthwise into two 8”x5” pieces, and cut each into eight 1” wide strips. You’ll have 16 strips total for twisting.

Step 5: Twist and Bake

Pick each strip up and twist it 2-3 times to get that signature twisty shape. Place each breadstick on a parchment-lined baking sheet. Bake for 14-16 minutes until golden brown and irresistible.

Step 6: Brush with Flavored Butter and Serve

While warm, whisk melted butter with Italian seasoning and garlic salt, then brush the tops of your breadsticks. Serve these babies warm—trust me, the buttery, garlicky finish makes all the difference.

Top Tip

Over the years, I've learned a few small tricks to get my Spinach Artichoke Breadsticks Recipe just right every time. Here are some tips that will elevate your breadsticks:

Drain the Spinach Thoroughly: Excess moisture is the enemy here. I can’t stress enough how squeezing the spinach well keeps the breadsticks from becoming soggy.
Use Room Temperature Cream Cheese: It blends into the filling smoothly without lumps, giving you that creamy texture you want.
Twist Gently but Firmly: Too loose and they unravel; too tight and they might tear. Find that sweet spot by gently twisting 2-3 times per stick.
Brush Butter While Hot: Applying the flavored butter right out of the oven locks in moisture and boosts flavor beautifully.

How to Serve Spinach Artichoke Breadsticks Recipe

spinach artichoke breadsticks - Serving Suggestion

Garnishes

I like to sprinkle a little fresh chopped parsley or basil on top after brushing with butter—it adds a pop of color and fresh flavor. A pinch of crushed red pepper flakes can also bring a nice spark if you’re into a bit of heat.

Side Dishes

These breadsticks are lovely on their own, but I love pairing them with a fresh tomato basil soup or a simple Caesar salad for an easy, comforting meal. They’re also fantastic alongside other finger foods at parties.

Creative Ways to Present

For gatherings, I’ve arranged them standing upright in a tall glass or mason jar, making them easy to grab and visually fun. You can also serve with a side bowl of marinara or ranch dressing for dipping to switch up the flavors.

Make Ahead and Storage

Storing Leftovers

After they cool, I store leftover breadsticks in an airtight container in the fridge. They usually stay perfectly good for 2-3 days. To keep the crust crisp, I avoid sealing them in plastic wrap directly.

Freezing

I’ve frozen these breadsticks before by baking them first, then letting them cool completely. Wrap individually or in a single layer on a baking sheet, freeze solid, and then transfer to a freezer bag. They thaw quickly and still taste fresh.

Reheating

To reheat, I pop them in a preheated oven at 350°F for about 8-10 minutes—it revives the texture and melty cheese so nicely without drying them out like a microwave would.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen?

Absolutely! If you’re using fresh spinach, be sure to sauté it first and drain it very well to remove all excess moisture before mixing it in.

Can I make this recipe dairy-free?

You can substitute the cream cheese and cheeses with dairy-free versions. Also, be sure to use a dairy-free pizza dough if needed. The flavor will be slightly different but still delicious.

How do I prevent the breadsticks from becoming soggy?

The key is draining the spinach thoroughly and brushing the breadsticks with melted butter right after baking. Also, avoid overloading the dough with too much filling to keep them from getting soggy.

Can I prepare these ahead of time and bake later?

Yes! You can assemble the breadsticks, then cover and refrigerate for up to 24 hours before baking. Let them come to room temperature before putting them in the oven for more even baking.

Final Thoughts

Making this Spinach Artichoke Breadsticks Recipe always feels a bit like a warm hug—comforting, cheesy, and a little indulgent. I love sharing these with friends and family because they’re simple to make but impress everyone. Give these a try next time you want a cozy snack or festive appetizer; I’m confident you’ll be twisting and tasting with a smile!