Serious Eats / Deli Studios

Why It Works

• A blend of shredded low-moisture mozzarella and room-temperature cream cheese results in a creamy, cheesy dip with just the right amount of stretch.
• Topping the dip with toasted panko breadcrumbs recreates the satisfying crunch of deep-fried mozzarella sticks.

Mozzarella sticks are undeniably delicious, but often architectural failures: Frequently, you take one bite and the crunchy breadcrumb shell crumbles, while hot mozzarella cheese oozes out. Battering and deep-frying homemade mozzarella sticks is a chore, too. My solution to both of these problems is to transform this classic appetizer into a dip that is easier to make, eat, and share.

One of the things that makes the dip work so well is using a mixture of shredded low-moisture mozzarella and cream cheese, which results in a luxuriously creamy dip when gently baked at 350ºF (175°C). Keeping the heat moderate slowly melts the cheeses, preventing them from splitting and becoming grainy or greasy. It also helps to start with room-temperature cream cheese, which makes it easier to incorporate the shredded mozzarella and ensures both cheeses bake evenly. Once the cheese mixture goes into the baking dish, you’ll top it with a layer of marinara sauce, then bake it uncovered to allow the excess moisture cook off, further concentrating the sauce’s flavor.

Serious Eats / Deli Studios

You might be tempted to shred your own low-moisture mozzarella or make your own marinara sauce, but for ease and convenience, I recommend using the pre-shredded and jarred stuff. I’m a professional food stylist, so trust me when I say that the shredded cheese produces a satisfying pull. And there are many great marinara sauce options today that work wonderfully in this dip.

To evoke the crispy coating of a breaded and deep-fried cheese stick, I toast breadcrumbs in a skillet with plenty of butter until golden brown and crunchy, then scatter them over the baked dip. Panko is non-negotiable here, as Italian breadcrumbs are too fine to deliver enough bite. A touch of Italian seasoning—typically basil, oregano, rosemary, and thyme—brings classic Italian-American flavor. Served with crusty bread and topped with torn fresh basil, it’s a dip that tastes just like the popular appetizer—without the hassle of deep-frying.

Serious Eats / Deli Studios

Keep Screen Awake

For the Dip:

16 ounces (454 g) shredded whole milk low-moisture mozzarella cheese

2 (8-ounce) packages full-fat cream cheese (16 ounces; 454 g total), cut into 1-inch pieces

1 1/2 cups (355 ml) homemade or store-bought marinara sauce

For the Topping:

2 ounces unsalted butter (56 g; 4 tablespoons)

1 1/2 cup panko breadcrumbs (about 5 ounces; 140 g)

2 teaspoons Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon Diamond Crystal Kosher salt; for table salt, use half as much by volume

1/4 teaspoon freshly ground black pepper

Fresh basil leaves, to garnish (optional)

Crusty bread, for serving

**For the Dip: **Adjust oven rack to middle position and preheat oven to 400°F (205 °C). 1.

In a large bowl, stir mozzarella and cream cheese to evenly combine. Scrape mixture into an 8-by-8-inch baking dish. Using an offset spatula, smooth surface into an even layer. Add marinara sauce and tilt pan from side to side to evenly distribute.

Serious Eats / Deli Studios 1.

Bake until lightly browned around the edges, bubbling slightly, and molten in the center, 20 to 25 minutes.

Serious Eats / Deli Studios 1.

Meanwhile, Prepare the Topping: In a medium skillet over medium heat, melt butter. Add panko, stirring to evenly coat with butter, and cook, stirring constantly, until golden brown and toasted, 4 to 5 minutes. Add Italian seasoning, garlic powder, salt, and pepper, and mix to combine. Transfer to a plate; let cool slightly.

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Scatter panko mixture all over surface of dip and garnish with torn basil leaves. Serve immediately with crusty bread.

Serious Eats / Deli Studios

Special Equipment

8-by-8 baking dish, offset spatula, medium skillet

Make-Ahead and Storage

The breadcrumb topping can be prepared up to 3 days in advance and stored in an airtight container at room temperature.

The dip can be assembled in the baking dish and refrigerated up to 1 day in advance. If baking straight from the fridge, add 10 minutes to the total baking time. Scatter with breadcrumbs and basil just before serving.

Leftover dip can be kept in its baking dish, wrapped in plastic wrap or foil or covered with a lid, and refrigerated for up to 3 days. To serve, reheat in a 350°F (175°C) oven until warmed through.

Nutrition Facts (per serving)
419	Calories
32g	Fat
18g	Carbs
16g	Protein

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Nutrition Facts Servings: 8 to 10 Amount per serving Calories 419 % Daily Value* 32g 41% Saturated Fat 18g 91% 95mg 32% 749mg 33% 18g 7% Dietary Fiber 2g 5% Total Sugars 5g 16g Vitamin C 1mg 4% Calcium 318mg 24% Iron 1mg 8% Potassium 259mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)