Crispy Spinach-Artichoke Dip Cheese Sticks

Crispy Spinach-Artichoke Dip Cheese Sticks

A duo of cheese sticks? Sign me up. I already went into my whole secret technique to awesome cheese sticks in the previous post. So, I'll spare you the repetition. But these are certainly just as special. Spinach-Artichoke Dip is my all-time favorite dip. Especially my favorite recipe, Crazy-Good Spinach-Artichoke Dip. You can use this recipe or one of your own, or you could just be lazy and grab a batch of store-bought dip. Do whatever floats your boat. However, the most important steps are that you completely freeze the dip and keep them chilled throughout the process because it can be messy to work with if it starts to melt. The egg roll wrappers are crucial for keeping these together. They really seal in all the cheesy goodness. And also, what's better than hand-held, pop-in-your-mouth spinach-artichoke dip? Perfect for football party y'all... I guarantee it!! Enjoy :)

I mean, how crispy do those look? The perfect breading!

For the Spinach-Artichoke Cheese Sticks:

Your Favorite Spinach Artichoke Dip (I used my Crazy-Good Spinach-Artichoke Dip Recipe)

Egg Roll Wrappers

For the Crispy Italian Breading:

2C AP Flour

Salt & Pepper

3 Eggs

½C Buttermilk

1T Hot Sauce

Italian Style Panko Breadcrumbs (or regular Panko can be substituted)

Salt, For Sprinkling

Canola Oil, For Frying

Directions:

1. Preparing the Spinach-Artichoke Dip Sticks: Make your favorite recipe for Spinach-Artichoke Dip (or you can use store-bought). If you do make it homemade, make sure to refrigerate completely until chilled and set in texture. Line a loaf pan with aluminum foil and spray with Pam. After the dip has chilled, spoon it into the prepared loaf pan in an even, thick layer and freeze. Once the dip is completely frozen, remove the block of dip from the tin foil and cut into mozzarella stick-sized sticks. Keep them frozen as you bread them.   

2. Assembling the Pizza Sticks: On top of an egg roll wrapper, place one frozen spinach-artichoke stick and fold over the corners the sticks and keep rolling until it is tightly wrapped. Moisten the corners with water to seal. Repeat with the rest of the wrappers and spinach-artichoke sticks. Freeze until you are ready to bread. Next, you have to set up a battering station. I use 3 pie tins. For the first station, I mix the flour, salt, and pepper. For the second station, I whisk together the eggs, buttermilk, and hot sauce. For the third station, pour the contents of one box of Italian Style Panko breadcrumbs. Now, place the wrapped sticks into the flour mixture, then into the egg wash, and finally the panko (making sure they are completely covered). Put the breaded sticks on a tin foil-lined baking sheet with a cooling rack on top, and then put the pan into the freezer and keep chilled until all of them have been breaded.

3. Frying the Pizza Sticks: Heat your deep fryer to 350 degrees with the oil. Once the oil has heated, pull the sticks out of the refrigerator. Fry the slices for 5-8 minutes each or until golden brown and crispy on the outside, but making sure the dip has melted on the inside. Once they are done frying return them to the same baking sheet and sprinkle them with salt immediately.

4. Keep immediately while hot.