There's something utterly irresistible about warm, cheesy breadsticks oozing with flavorful spinach and tangy artichokes. This Spinach Artichoke Breadsticks Recipe combines the cozy comfort of garlic knots with the creamy goodness of spinach artichoke dip — trust me, it’s a snack you’ll want to make again and again.

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

When you make these breadsticks, you're capturing all the rich flavors of a classic spinach artichoke dip but in a handheld form that’s perfect for sharing. I fell in love with this recipe the first time I made it because of how simple yet indulgent it feels.

Comfort Food Meets Convenience: It’s the perfect combination of soft bread and creamy filling that feels like a warm hug.
Game Day Ready: These breadsticks are crowd-pleasers at parties and easy to snack on without the mess.
Customizable and Fun: You can tweak the filling or seasonings to suit your taste or dietary needs.
Boost of Greens: Sneak in some spinach and artichokes without sacrificing flavor — perfect for getting some veggies in a delicious way.

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

The magic of this Spinach Artichoke Breadsticks Recipe is all in the mixture. You’ve got creamy cheeses, tender spinach, and tangy artichokes all wrapped up in soft pizza dough. Each ingredient plays its part to balance creaminess, flavor, and that perfect texture.

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 cooked to remove excess moisture, it adds that fresh, earthy note without watery sogginess.
Olive oil: A little healthy fat to sauté your onions and garlic, bringing out their sweetness.
Diced white onions: They add mild sharpness and texture once sautéed.
Minced garlic: The backbone of flavor — never skip the garlic in this recipe!
Lemon juice: Just a splash for brightness, balancing the richness of the cheeses.
Parmesan cheese: Adds sharp, nutty complexity.
Mozzarella cheese: Melty and stretchy — the glue that makes these breadsticks extra gooey.
Cream cheese: Soft and creamy, it ties the filling together into a luscious spread.
Canned artichoke hearts: Chop them finely so you get tender bites of that unique tangy flavor throughout.
Kosher salt and paprika: Essential seasonings that round out the taste with a bit of warmth and balance.
Pizza dough: Either homemade or store-bought works here, just make sure it's soft and not too thick for easy twisting.
Unsalted butter: Melted and brushed on after baking for a golden, flavorful finish.
Italian seasoning and garlic salt: Classic herb and garlicky notes that elevate the breadsticks’ aroma and taste.

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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 really enjoy experimenting with this Spinach Artichoke Breadsticks Recipe. Sometimes I swap out the mozzarella for pepper jack to get a little kick, or add crushed red pepper flakes for some heat. Feel free to make this your own!

Variation: Adding cooked bacon bits is a personal favorite — it brings a smoky crunch that pairs amazingly with the creamy filling.
Vegan Option: You can substitute dairy cheeses with plant-based ones and swap butter for olive oil to make this vegan-friendly.
Gluten-Free: Try using a gluten-free pizza dough or flatbread to keep the breadsticks just as delicious without gluten.

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

Step 1: Prep the Spinach and Sauté Aromatics

First things first, cook the frozen chopped spinach according to the package, then press it in a colander to remove every bit of moisture. I like to pat it dry with paper towels for extra assurance—this step helps prevent soggy breadsticks later. Next, in a large sauté pan, heat the olive oil over medium heat and gently cook the diced onions until they're soft and fragrant, about 4-5 minutes. Toss in the garlic and cook just a couple more minutes, stirring often so it doesn’t burn. The sweet aroma here is a real mood-setter and always gets me excited about the rest of the recipe.

Step 2: Mix the Cheesy Filling

Now, add the lemon juice, Parmesan, mozzarella, cream cheese, chopped artichokes, kosher salt, paprika, and the well-drained spinach into the pan. Stir everything together until well combined, reducing the heat to medium-low. Let it gently simmer for about five minutes—that’s when the flavors meld beautifully and the cream cheese softens into that luscious spread you’re aiming for. I usually taste a small spoonful here to check seasoning and adjust if needed.

Step 3: Shape and Bake the Breadsticks

Preheat your oven to 400°F. On a lightly floured surface, roll out the pizza dough into an 8x10-inch rectangle. Spread your spinach artichoke mixture evenly across the dough, making sure every bite will be packed with flavor. Use a pizza cutter or sharp knife to slice the dough lengthwise into two 8x5-inch pieces, then cut each piece widthwise into eight 1-inch strips. Each strip gets a gentle twist 2-3 times before you place it on a parchment-lined baking sheet. This twisting not only looks pretty but also creates lovely ridges to hold onto that buttery glaze we'll add next.

Bake for 14-16 minutes or until the breadsticks turn golden brown. When they come out of the oven, brush them generously with melted butter mixed with Italian seasoning and garlic salt. Serve them warm because, honestly, nothing beats the gooey, savory goodness right out of the oven.

Top Tip

Over the years, I’ve learned these little tricks that make a huge difference when making this recipe. They’ll help you get the best texture and flavor every time.

Dry Spinach Thoroughly: Moisture is the enemy of crispy breadsticks — always squeeze and pat your spinach dry before mixing.
Don't Overfill the Dough: Spread the filling thinly and evenly to ensure the breadsticks bake through and don’t get soggy.
Twist Gently: You want a good shape without tearing the dough; two or three twists per strip do the trick.
Brush Butter While Hot: The butter glaze seals in moisture and adds flavor — brush immediately after baking for the best finish.

How to Serve Spinach Artichoke Breadsticks Recipe

spinach artichoke breadsticks - Serving Suggestion

Garnishes

I like to sprinkle freshly grated Parmesan over the warm breadsticks and sometimes add a pinch of flaky sea salt right before serving. A few torn basil leaves or chopped parsley tossed on top add a lovely fresh touch and a pop of color that always impresses guests.

Side Dishes

These breadsticks are versatile but pair especially well with a crisp green salad or a bowl of homemade tomato soup. I often serve them alongside a heaping platter of grilled chicken or roasted veggies for a satisfying weeknight meal.

Creative Ways to Present

For parties, I arrange the breadsticks in a spiral on a round serving tray and put small bowls of marinara and ranch dips in the center. It makes for a stunning and inviting display that gets everyone reaching for a snack. I’ve also wrapped each breadstick with a thin strip of prosciutto for an elegant appetizer twist.

Make Ahead and Storage

Storing Leftovers

I like to cool the breadsticks completely before storing them in an airtight container in the fridge. They keep beautifully for 3-4 days. To keep that just-baked texture, I always reheat them rather than eating cold.

Freezing

If you want to prep ahead, you can freeze the twisted breadsticks on a baking sheet until firm, then transfer them to a freezer-safe bag. When you want to bake them, just pop them in a preheated oven a few minutes longer than fresh ones—no thawing needed.

Reheating

For reheating, I find that a quick 5-7 minute toaster oven or conventional oven warm-up at 350°F brings back that crisp exterior and melty filling much better than a microwave. If you’re in a hurry, microwave for 30 seconds but finish in the oven to revive crispness.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen?

Yes! If using fresh spinach, you’ll want to wilt it in a pan until just cooked and then squeeze out all the moisture before mixing it in. This keeps the breadsticks from becoming soggy.

What’s the best dough to use for these breadsticks?

I recommend pizza dough that’s soft and pliable, either homemade or store-bought. A dough that’s too thick will overpower the filling, so aim for an even thin layer about ⅛ inch thick when rolling out.

Can I make these gluten-free?

Absolutely! Just substitute the regular dough for a gluten-free pizza crust. You might need to handle the dough a bit more gently, but they’ll still come out delicious and satisfying.

How do I store leftover spinach artichoke breadsticks?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to restore crispness and melty filling, avoiding the microwave if possible to keep that fresh-baked quality.

Final Thoughts

This Spinach Artichoke Breadsticks Recipe has genuinely become one of my go-to comfort snacks and party starters. The blend of creamy, cheesy filling with tender, golden bread is a crowd-pleaser you can count on. I hope you enjoy making them as much as I do—there’s a real joy in sharing these little twisted pockets of yum with family and friends. Give it a try, and I’m sure you’ll be reaching for this recipe time and time again.