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 incredibly comforting about a warm, cheesy breadstick with just the right balance of flavors. That's exactly why I cherish this Spinach Artichoke Breadsticks Recipe — it combines that creamy spinach artichoke goodness you love into a fun twist you can pull apart and share.

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:
Final Thoughts
Spinach Artichoke Breadsticks Recipe

Why You'll Love This Recipe

I’ve been making these breadsticks ever since I stumbled on the idea of turning classic spinach artichoke dip into a handheld treat. They’re perfect for game days, movie nights, or just when you want a cozy snack that feels homemade but doesn’t take forever to pull together.

Cheesy, savory filling: The creamy blend of spinach, artichokes, and cheeses makes every bite melt-in-your-mouth delicious.
Easy to make: Using pizza dough keeps this recipe quick and approachable, even if you’re not a expert baker.
Shareable snack: The twisty breadstick shape is fun to eat and perfect to serve for casual gatherings.
Customizable flavors: You can tweak herbs, cheeses, or add extras like red pepper flakes to make it your own.

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 relies on classic ingredients that blend beautifully together — the creamy cheeses soften the edges of the tangy artichokes and earthy spinach, while the seasonings add a subtle kick. Here’s why these ingredients make the magic happen:

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: Defrosted and squeezed dry, it adds that fresh green flavor and maintains moisture balance.
Olive oil: Helps to sauté the onions for a subtle sweetness without overpowering the filling.
Diced white onions: Provide a gentle bite and savory depth when sautéed properly.
Minced garlic: Garlic brings that essential aromatic punch that pairs perfectly with spinach and artichokes.
Lemon juice: Adds brightness and keeps the filling from tasting too heavy.
Parmesan cheese: Sharp and salty, it layers flavor and enhances the overall richness.
Shredded mozzarella cheese: Melts to gooey perfection, binding the filling together.
Cream cheese: Creates creamy smoothness that envelops every bite.
Canned artichoke hearts: Chopped finely, they provide that signature tangy chunkiness.
Kosher salt & paprika: Season well to balance and add subtle warmth.
Pizza dough: The base for these breadsticks, its light and airy texture complements the rich filling.
Unsalted butter, Italian seasoning, garlic salt: This buttery drizzle over the finished breadsticks lifts them to irresistible status.

📝

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 love making these breadsticks my own depending on the occasion. Whether you add some crushed red pepper for heat or swap in some fresh herbs, the filling is flexible and forgiving — making it a breeze to personalize.

Variation: One time, I added a sprinkle of smoked paprika and some cooked bacon bits, which gave the breadsticks an irresistible smoky twist.
Make it vegan: Swap out cheeses for plant-based versions and use dairy-free cream cheese to suit vegan diets without losing flavor.
Use fresh spinach: If you prefer fresh over frozen, just sauté and drain it well before mixing to avoid soggy breadsticks.

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

Step 1: Drain the spinach like a pro

After cooking the frozen spinach as instructed, I make sure to press it firmly with paper towels or a clean kitchen cloth. This step is key because too much liquid will make the breadsticks soggy instead of delightfully chewy. Trust me, this little extra effort makes a huge difference.

Step 2: Sauté the aromatic base

Heat olive oil over medium heat, then stir in the diced onions. I usually keep stirring for about 4-5 minutes until they soften up and turn translucent — this draws out their sweetness. Toss in the minced garlic last and let it sauté for just a minute or two so it doesn’t burn but releases all those lovely garlicky notes.

Step 3: Combine and simmer your filling

Pour in the lemon juice, then add all the cheeses, chopped artichokes, drained spinach, and your seasonings. Stir everything carefully, lowering the heat to medium-low, and let it come up to a gentle simmer for about 5 minutes. This allows the flavors to meld into a creamy, cohesive filling perfect for spreading.

Step 4: Shape and bake the breadsticks

Roll out your pizza dough to a rectangle on a lightly floured surface. Spread the filling evenly over the dough, then slice into strips as instructed. Twisting each strip a few times helps create that inviting texture. Bake these until golden and puffed up — you’ll smell when they’re ready.

Step 5: Butter them up and serve warm!

Right after they come out of the oven, brush with the seasoned butter mixture while they’re still hot. That buttery coating seals in flavor and gives a glossy, irresistible finish. Serve them warm for the best gooey experience.

Top Tip

From my experience, letting the spinach artichoke filling simmer gently helps bring out the flavors more deeply and ensures a creamy texture that sticks nicely to the dough without making it soggy. Here are some other tricks I swear by:

Proper spinach draining: Press well with paper towels or a clean dishcloth to avoid extra moisture that can weigh the breadsticks down.
Don’t rush the sauté: Let the onions soften fully to unlock their sweetness before adding garlic to build rich flavor foundations.
Use room temperature cream cheese: It blends much easier, making the filling silkier and more consistent.
Brush butter immediately: Right out of the oven, brushing with melted butter and seasonings gives the breadsticks a beautiful sheen and taste.

How to Serve Spinach Artichoke Breadsticks Recipe

spinach artichoke breadsticks - Serving Suggestion

Garnishes

I usually sprinkle freshly grated Parmesan cheese and some chopped parsley or basil on top right after brushing the butter. It adds color and a fresh, herby zing that balances the richness perfectly. Sometimes I add a dash of chili flakes if we want an extra kick.

Side Dishes

These breadsticks are fantastic on their own, but I love pairing them with a simple green salad dressed with lemon vinaigrette or a bowl of tomato soup to keep things cozy and comforting. For game day, I’ll also serve them alongside chicken wings or a charcuterie platter for variety.

Creative Ways to Present

One time for a party, I arranged the breadsticks standing upright in a mason jar, piled high like a bouquet. It made a lovely centerpiece and kept them easy to grab while mingling. You could also serve them with small bowls of marinara or ranch for dipping to add some playful options.

Make Ahead and Storage

Storing Leftovers

Any leftover breadsticks store beautifully in an airtight container in the fridge for up to 3 days. I like to reheat them in the oven to keep that crisp exterior, rather than the microwave, which can make them a little chewy.

Freezing

I’ve frozen these breadsticks successfully by wrapping them tightly in plastic wrap and then foil. Just thaw in the fridge overnight before reheating in the oven. They keep their flavors well, making them a convenient snack option for busy weeks.

Reheating

To warm them up, I usually preheat the oven to 350°F, place the breadsticks on a baking sheet, and heat for about 8-10 minutes until warmed through and slightly crisp. This method revives their fresh-baked texture much better than microwaving.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen for the Spinach Artichoke Breadsticks Recipe?

Absolutely! Just make sure to sauté the fresh spinach until wilted, then press out as much moisture as possible. This helps avoid soggy breadsticks.

Is it better to make the filling ahead of time or assemble and bake immediately?

I recommend assembling and baking soon after making the filling to keep the dough from getting soggy. However, you can prepare the filling in advance and store it in the fridge for up to 24 hours before using.

Can I substitute cream cheese in the Spinach Artichoke Breadsticks Recipe?

Yes! You can substitute with a vegan cream cheese for a dairy-free option, or use ricotta cheese for a slightly lighter texture, though the flavor profile will shift a bit.

What’s the best way to reheat leftover breadsticks?

Reheating in a 350°F oven for 8-10 minutes preserves the breadsticks’ crisp texture better than microwaving. Wrap in foil if you want softer breadsticks.

Final Thoughts

This Spinach Artichoke Breadsticks Recipe has become one of my go-to baked treats whenever I want something cozy, cheesy, and shareable. The way the filling melds with the twisted dough just hits all the right spots, and the recipe is easy enough that you can make it on a whim without stress. I can’t wait for you to try it and tuck into these warm snacks — your kitchen will smell amazing, and everyone will be asking for seconds!