Fried Mozzarella Stick Dip

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.

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.