Breadsticks and cheese dip make an easy, warm snack: crisp, buttery breadsticks are served with a creamy cheddar dip flavored with garlic and a little mustard. This version uses refrigerated pizza dough and a stovetop cheese sauce, so both parts come together quickly and are best served fresh.
Ingredients
- 1 pound (450 g) refrigerated pizza dough
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) unsalted butter, melted
- 1/2 teaspoon fine salt, divided
- 1/2 teaspoon garlic powder, divided
- 1 tablespoon (14 g) unsalted butter, for the dip
- 1 tablespoon (8 g) all-purpose flour
- 3/4 cup (180 ml) whole milk, warmed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika
- 1 1/2 cups (170 g) finely grated sharp cheddar cheese
- 2 tablespoons (15 g) finely grated Parmesan cheese
- 1 tablespoon (15 ml) milk, extra, only if needed to loosen the dip
Instructions
- Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Let the pizza dough sit at room temperature for about 5 minutes if it is too firm to stretch easily.
- On a lightly floured surface, shape the dough into a rectangle about 10 by 12 inches (25 by 30 cm). Cut it lengthwise into 12 strips, each about 1 inch (2.5 cm) wide. Roll each strip gently into a rope, about 10 inches (25 cm) long. Arrange the ropes on the prepared sheet with space between them; use a second sheet if needed.
- Brush the ropes with olive oil. Bake for 12–15 minutes, rotating the sheet once, until the breadsticks are puffed and golden. While they bake, mix the melted butter with 1/4 teaspoon salt and 1/4 teaspoon garlic powder. Brush this over the hot breadsticks as soon as they come out of the oven.
- Make the dip while the breadsticks bake. In a small saucepan over medium-low heat, melt the remaining tablespoon of butter. Whisk in the flour and cook for about 1 minute, stirring constantly; do not let it brown. Slowly whisk in the warm milk until smooth.
- Cook the sauce gently for 2–3 minutes, whisking often, until it thickens enough to coat the back of a spoon. Reduce the heat to low. Stir in the Dijon mustard, smoked paprika, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon garlic powder.
- Add the cheddar and Parmesan a handful at a time, stirring until each addition melts before adding more. Keep the dip over low heat and do not let it boil, which can make the cheese oily or grainy. If it is thicker than you like, stir in the extra tablespoon of milk a little at a time. Transfer to a warm serving bowl and serve with the breadsticks.
Tips
- Grate the cheese from a block for the smoothest dip. Pre-shredded cheese often contains anti-caking ingredients that can make the sauce less silky.
- Keep the cheese sauce at low heat once the cheese goes in. High heat or boiling can cause it to separate; if it starts to look oily, take it off the burner and whisk gently.
- If using a different dough, check its package directions and bake until the breadsticks are cooked through and golden. Dough thickness and oven differences affect the timing.
- For a quick serving setup, keep the dip in a small heatproof bowl set over warm water. Do not leave the dip or breadsticks at room temperature for more than 2 hours.
Serving Suggestions
Serve the breadsticks hot or warm beside the dip, with a small spoon for guests to portion the cheese. They also pair well with sliced bell peppers, cucumber, cherry tomatoes or a simple green salad if you want a more substantial snack spread. For a party, make the dip shortly before serving and keep it warm gently; stir it occasionally so a skin does not form.
These breadsticks are also useful alongside tomato soup or a bowl of marinara sauce. If you offer other dips, choose one with a contrasting flavor, such as herbed yogurt or tomato salsa, rather than another rich cheese sauce.
Variations
For an herby finish, add 1 teaspoon (1 g) dried Italian seasoning to the melted butter used to brush the breadsticks. To make the dip sharper, replace up to 1/2 cup (55 g) of the cheddar with Monterey Jack for a milder, stretchier texture, or with Gruyère for a nuttier flavor. Avoid using only a very dry aged cheese, which may melt less smoothly.
For a little heat, add a pinch of cayenne or 1/4 teaspoon crushed red pepper flakes to the dip. You can also use garlic salt on the breadsticks, but reduce or omit the added salt to avoid an overly salty finish. For a no-dairy version, use a dairy-free dough, plant-based butter and unsweetened, unflavored plant milk; choose a melting-style vegan cheese and expect a different, sometimes less creamy texture.
Storage and Reheating
For food safety, refrigerate leftover dip and breadsticks within 2 hours of cooking. Store them separately in airtight containers; they keep for 3–4 days in the refrigerator. The breadsticks will soften as they sit, while the cheese dip will firm up when cold.
Reheat breadsticks on a baking sheet at 350°F (175°C) for about 5–8 minutes, until hot. Rewarm the dip in a small saucepan over low heat, stirring often, or microwave it in short 20-second intervals, stirring between each. Add a teaspoon or two of milk if the dip is too thick. Reheat leftovers to 165°F (74°C), checking with a food thermometer; avoid repeatedly cooling and reheating the dip. Freezing is not recommended because the cheese sauce may separate and the breadsticks can lose their texture.
Frequently Asked Questions
Can I make the breadsticks from scratch?
Yes. Use a favorite pizza dough recipe that yields about 1 pound (450 g) of dough, then shape and bake it as directed here. Allow for the rising time in your dough recipe; the 45-minute total listed above assumes refrigerated, ready-to-use dough.
Can I prepare the cheese dip ahead?
You can make it up to a day ahead and refrigerate it promptly. Reheat gently over low heat, stirring frequently and adding a little milk if needed. The texture is best when freshly made, so avoid boiling it during reheating.
Why did my cheese dip turn grainy?
It was likely heated too quickly or boiled after the cheese was added. Use finely grated cheese, keep the heat low, and stir it in gradually. If it begins to separate, remove the pan from the heat and whisk gently; it may improve, though a badly split sauce may not become fully smooth again.
Can I use another kind of cheese?
Yes, but choose cheeses that melt well, such as Monterey Jack, mild cheddar or Gruyère. Strongly aged, crumbly or very dry cheeses can make a less smooth dip. For a balanced flavor, keep some cheddar in the mix.
How do I know when the breadsticks are done?
Look for puffed dough and a golden-brown surface, especially along the edges. If the ropes are thicker than 1 inch (2.5 cm), they may need a few extra minutes; avoid relying only on the timer since ovens and dough thickness vary.
Can I bake the breadsticks on a different temperature?
Follow the dough package instructions if they differ substantially. If you adjust the temperature, begin checking early: higher heat browns the outside faster, while lower heat takes longer and may dry the breadsticks before they color.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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