If you’re craving a snack that’s both indulgently cheesy and bursting with vibrant, savory flavors, this Artichoke Dip Stuffed Pretzels Recipe is about to become your new obsession. Imagine soft, golden pretzels filled with creamy spinach-artichoke dip and melty mozzarella that stretches with every bite. It’s the perfect comfort food mashup that works beautifully for game days, casual parties, or whenever you want to impress without a ton of fuss. Trust me, once you try these, keeping them around won’t be an option!
Ingredients You’ll Need
Every great recipe starts with simple, approachable ingredients that each play a crucial role. From creamy cheeses to fresh spinach and zippy red pepper flakes, this lineup guarantees perfect flavor balance and that signature soft pretzel texture.
- 12 oz. Galbani® Mozzarella: Provides that ooey-gooey meltiness essential to stuffed pretzels.
- 1/2 cup Galbani® Parmesan cheese, grated: Adds a sharp, nutty punch to enhance the dip’s savory depth.
- 1 refrigerated thin pizza crust: The perfect canvas for folding in your flavorful fillings with an ideal chew.
- 1 can artichokes, well drained and chopped: Brings a tender, tangy bite that anchors the whole dip.
- 1 tsp. minced garlic: Infuses a warm, aromatic backdrop without overpowering the dish.
- 1 tsp. crushed red pepper flakes: Adds a subtle kick to keep every bite exciting.
- 1 cup fresh spinach, finely chopped: Brings freshness, color, and a healthy twist to the dip.
- 3 Tbsp. Mayonnaise: Ensures creamy consistency and richness in the artichoke mixture.
- 1 egg, for egg wash: Gives the pretzels a glossy, beautiful golden finish.
- Coarse salt: For sprinkling on top, offering a satisfying salty crunch.
How to Make Artichoke Dip Stuffed Pretzels Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 425 degrees. This high temperature is key for achieving that perfectly baked pretzel crust that’s golden on the outside but still soft and pillowy within.
Step 2: Whip up the Artichoke Dip Filling
Drain and chop the artichokes thoroughly so there’s no excess moisture to soggify your pretzel dough. Mix them with finely chopped spinach, minced garlic, the red pepper flakes for a touch of heat, creamy mayonnaise, and grated Parmesan. This combo creates that unforgettable creamy dip flavor dynamic that makes the pretzels irresistible.
Step 3: Prepare the Cheese Filling
Slice your mozzarella into manageable pieces and cut each slice in half. These cheese pieces will layer beautifully inside the pretzels, melting perfectly to hold the artichoke dip filling in place.
Step 4: Roll and Cut the Dough
On a lightly floured surface, roll out the refrigerated pizza dough to about a quarter-inch thickness. Cutting the dough into 1 1/2 inch strips ensures each pretzel has just the right dough-to-filling ratio, helping it bake evenly and hold its shape.
Step 5: Stuff the Pretzels
Spread approximately 1 tablespoon of the artichoke dip mixture lengthwise down each strip, then carefully top with the mozzarella pieces, covering almost the entire strip. This layering is what makes the Artichoke Dip Stuffed Pretzels Recipe shine — every bite delivers creamy, cheesy goodness wrapped in soft dough.
Step 6: Shape the Pretzels
Fold the dough over the filling and pinch the edges securely to seal. Roll gently into a cylinder, then twist and shape into the classic pretzel form. Proper sealing avoids leaks during baking and helps retain the molten filling inside.
Step 7: Egg Wash and Sprinkle Salt
Brush each pretzel with beaten egg to give them that gorgeous shiny, golden-brown crust once baked. Sprinkle coarse salt on top — it’s the perfect contrast to the rich, creamy filling and adds that classic pretzel crunch.
Step 8: Bake to Perfection
Arrange your pretzels on a baking sheet and pop them into the oven. Bake for 20 minutes until golden and puffed. Let them cool a bit before digging in — that way, the hot cheesy filling firms up just enough to avoid messy bites.
How to Serve Artichoke Dip Stuffed Pretzels Recipe
Garnishes
Sprinkle freshly chopped parsley or chives atop the pretzels for a pop of color and herbaceous fresh contrast. A light drizzle of olive oil can also elevate the presentation while adding a silky sheen.
Side Dishes
This recipe pairs beautifully with a crisp green salad or tangy tomato salsa, balancing the richness. For a heartier option, serve alongside a bowl of warm marinara to dip — doubling up on the cheesy, savory goodness.
Creative Ways to Present
Arrange your Artichoke Dip Stuffed Pretzels Recipe on a rustic wooden board with small ramekins of complementary dips like ranch, garlic aioli, or pesto. This makes for an inviting spread that’s perfect for sharing at parties or casual family gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pretzels in an airtight container in the refrigerator for up to 3 days. This helps maintain softness without drying them out.
Freezing
You can freeze these pretzels before baking. Arrange them on a baking sheet to freeze solid, then transfer to freezer bags for up to 2 months. When ready, bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat, warm pretzels in a 350-degree oven for 8-10 minutes. Avoid microwaving, which can make the dough rubbery and diminish that freshly baked texture.
FAQs
Can I use fresh pizza dough instead of refrigerated?
Absolutely! Fresh dough works wonderfully and may even add a little extra tenderness to your stuffed pretzels. Just be sure to roll it to a 1/4 inch thickness for best results.
What if I don’t like spicy foods—can I skip the red pepper flakes?
Of course! The red pepper flakes add a gentle heat, but leaving them out won’t compromise the overall flavor of the Artichoke Dip Stuffed Pretzels Recipe. You can also substitute with smoked paprika for a different note.
Can I prepare the filling ahead of time?
Yes, the artichoke dip filling can be made up to a day in advance and refrigerated. Just bring it to room temperature before spreading on the dough for easier handling.
Is this recipe freezer-friendly after baking?
While you can freeze these pretzels before baking, freezing after baking may alter the texture slightly. If you do freeze baked pretzels, reheat them thoroughly in the oven to help restore some of the original softness.
What cheese substitutions would work?
If you want to switch it up, provolone or fontina can replace mozzarella for a different melting profile, and Pecorino Romano can substitute for Parmesan for a sharper tang.
Final Thoughts
This Artichoke Dip Stuffed Pretzels Recipe is one of my favorite ways to elevate a simple snack into a crowd-pleaser with minimal effort. It’s rich, fun to make, and endlessly satisfying. Whether you’re sharing with friends or indulging solo, give these a try and watch how quickly they disappear from the plate!
Print
Artichoke Dip Stuffed Pretzels Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 pretzels
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Artichoke Dip Stuffed Pretzels combine a savory artichoke and spinach dip with gooey mozzarella and Parmesan cheeses, all wrapped in crispy, golden-baked thin pizza dough twisted into a fun pretzel shape. Perfect as an appetizer or snack, these pretzels are flavorful with a hint of garlic and a touch of heat from red pepper flakes.
Ingredients
Cheese
- 12 oz. Galbani® Mozzarella cheese, sliced
- 1/2 cup Galbani® Parmesan cheese, grated
Dip Filling
- 1 can artichokes, well drained and chopped
- 1 cup fresh spinach, finely chopped
- 1 tsp. minced garlic
- 1 tsp. crushed red pepper flakes
- 3 Tbsp. Mayonnaise
Dough and Topping
- 1 refrigerated thin pizza crust
- 1 egg (for egg wash)
- Coarse salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it is hot enough for baking the pretzels to a perfect golden finish.
- Prepare the Artichoke Dip Mixture: Drain the canned artichokes thoroughly, then chop them coarsely. In a bowl, combine the chopped artichokes with finely chopped fresh spinach, minced garlic, crushed red pepper flakes, mayonnaise, and grated Parmesan cheese. Mix thoroughly and set aside to let the flavors meld.
- Prepare the Mozzarella Cheese: Slice the mozzarella cheese into even slices, then cut each slice into two pieces for easy layering inside the pretzel dough strips.
- Roll Out Pizza Dough: Lightly flour a clean surface, then roll out the refrigerated thin pizza crust using a rolling pin until it is about 1/4 inch thick. Use a knife or pizza cutter to cut the dough into strips approximately 1 1/2 inches wide.
- Fill Dough Strips with Dip: Spoon about one tablespoon of the prepared artichoke mixture along the center of each dough strip, spreading it evenly along the entire length of the strip.
- Add Mozzarella Cheese: Tear pieces of the mozzarella slices and evenly distribute them on top of the artichoke mixture, fully covering the filling to ensure cheesy goodness inside each pretzel.
- Shape the Pretzels: Fold the dough strip over the cheese and artichoke mixture, pinching the edges together to seal. Then gently roll the stuffed dough into a cylinder and twist into the shape of a pretzel.
- Apply Egg Wash and Season: Brush each shaped pretzel with the beaten egg wash to give them a glossy, golden crust once baked. Sprinkle coarse salt generously over each pretzel for added flavor and crunch.
- Bake Pretzels: Arrange the pretzels on a baking sheet and bake in the preheated oven for approximately 20 minutes until golden brown and cooked through. Remove from oven and allow to cool for 5 minutes before serving.
Notes
- Make sure to drain the canned artichokes well to prevent soggy dough.
- Adjust the amount of crushed red pepper flakes to your preferred spice level.
- Using a refrigerated thin pizza crust makes the process quick and easy, but you can substitute with homemade thin dough for a personalized touch.
- Brush pretzels with egg wash carefully to avoid any dripping onto the baking sheet for best appearance.
- Serve warm for the gooey cheese and savory dip to be enjoyed at their best.
