RITZ Spinach-mozzarella Sticks Recipe

RITZ Spinach-mozzarella Sticks

These mozzarella sticks of cheesy goodness topped with crispy RITZ Cracker crumbs might get more cheers than your favorite team. Either way, it’s bound to be a win-win situation.

Serves: 16Prep: 30 minutesCook: 30 minutesTotal: 1 hourDifficulty: Medium

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Serves: 16

Ingredients

  • 3⁄4 cup tightly packed baby spinach leaves
  • 1 package (8 oz.) brick cream cheese, softened
  • 1 package (8 oz.) shredded mozzarella cheese
  • 1 tsp. garlic powder
  • 1⁄2 cup reduced-fat mayonnaise
  • 1⁄2 cup drained roasted red peppers (½ of 12 oz. jar)
  • 1 tsp. fresh lemon juice
  • 2 eggs
  • 1⁄4 cup flour
  • 40 RITZ Crackers, finely crushed

Directions

  • Place spinach and 1 tablespoon water in a microwaveable bowl. Cover and microwave until starting to wilt, about 30-45 seconds. Cool, then chop.
  • Mix cream cheese, mozzarella, garlic powder and cooled spinach until blended; spread onto bottom of parchment-lined 8” square pan.
  • Freeze 30 minutes. Meanwhile, blend mayonnaise, peppers and lemon juice in blender until smooth. Refrigerate until ready to serve.
  • Beat eggs in shallow dish until blended. Place flour in separate shallow dish, then place cracker crumbs in third dish.
  • Use parchment handles to transfer cheese mixture to cutting board; cut in half, then cut each half crosswise into 16 sticks. Working in small batches, dip cheese sticks, one at a time in flour, then eggs, then cracker crumbs, turning to evenly coat each cheese stick with each ingredient.
  • Heat oil in deep fryer to 350°F. Add cheese sticks, in small batches, to hot oil; cook 30-40 seconds or until golden brown. Remove from oil with slotted spoon; drain on paper towels. Cool slightly.
  • Serve with roasted red pepper sauce.

Serves: 16

Ingredients

  • 3⁄4 cup tightly packed baby spinach leaves
  • 1 package (8 oz.) brick cream cheese, softened
  • 1 package (8 oz.) shredded mozzarella cheese
  • 1 tsp. garlic powder
  • 1⁄2 cup reduced-fat mayonnaise
  • 1⁄2 cup drained roasted red peppers (½ of 12 oz. jar)
  • 1 tsp. fresh lemon juice
  • 2 eggs
  • 1⁄4 cup flour
  • 40 RITZ Crackers, finely crushed

Directions

  • Place spinach and 1 tablespoon water in a microwaveable bowl. Cover and microwave until starting to wilt, about 30-45 seconds. Cool, then chop.
  • Mix cream cheese, mozzarella, garlic powder and cooled spinach until blended; spread onto bottom of parchment-lined 8” square pan.
  • Freeze 30 minutes. Meanwhile, blend mayonnaise, peppers and lemon juice in blender until smooth. Refrigerate until ready to serve.
  • Beat eggs in shallow dish until blended. Place flour in separate shallow dish, then place cracker crumbs in third dish.
  • Use parchment handles to transfer cheese mixture to cutting board; cut in half, then cut each half crosswise into 16 sticks. Working in small batches, dip cheese sticks, one at a time in flour, then eggs, then cracker crumbs, turning to evenly coat each cheese stick with each ingredient.
  • Heat oil in deep fryer to 350°F. Add cheese sticks, in small batches, to hot oil; cook 30-40 seconds or until golden brown. Remove from oil with slotted spoon; drain on paper towels. Cool slightly.
  • Serve with roasted red pepper sauce.