Artichoke Dip Stuffed Pretzels
Artichoke Pretzels
Warm pretzel bites filled with creamy artichoke dip. A crowd-pleasing appetizer that's crispy outside, cheesy and delicious inside.
Nutrition (per serving)
These Artichoke Dip Stuffed Pretzels are an absolute game-changer for parties and gatherings. They combine two beloved appetizers into one irresistible bite—the salty crunch of warm pretzels meets the creamy, tangy goodness of classic artichoke dip. What I love most about this recipe is how it transforms a traditional dip into something you can actually pick up and eat with your hands, making it perfect for entertaining.
The magic happens when you stuff tender pretzel dough with that signature artichoke and cream cheese filling, then bake everything until golden brown. Your guests won't be able to resist reaching for more, and the best part is they're surprisingly straightforward to make. Whether you're serving these at a cocktail party or a casual game night, these little bundles of joy will be the first thing to disappear from the table.
Ingredients
- All-purpose flour:2.5 cups
- Warm water:1 cup
- Active dry yeast:2.25 tsp
- Sugar:1 tbsp
- Salt:1.5 tsp
- Cream cheese:8 oz
- Sour cream:0.5 cup
- Frozen artichoke hearts:10 oz
- Parmesan cheese:0.75 cup
- Mozzarella cheese:1 cup
- Garlic:3 cloves
- Lemon juice:1 tbsp
- Black pepper:0.5 tsp
- Coarse pretzel salt:2 tbsp
- Melted butter:3 tbsp
- Fresh parsley:2 tbsp
Instructions
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Mix warm water, yeast, and sugar in a bowl. Let sit for 5 minutes until foamy. Add flour and salt, then knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour.
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Meanwhile, thaw artichoke hearts and chop finely. Mince garlic cloves. In a bowl, combine softened cream cheese, sour cream, chopped artichokes, garlic, Parmesan, mozzarella, lemon juice, and black pepper. Mix until well combined.
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Preheat oven to 425°F. Line baking sheets with parchment paper. Divide dough into 24 equal pieces and roll each into a ball.
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Flatten each dough ball into a thin circle about 3 inches wide. Place 1 tablespoon of artichoke filling in the center, then fold edges up and pinch to seal, creating a ball with the filling inside.
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Place filled balls seam-side down on prepared baking sheets. Brush generously with melted butter and sprinkle with coarse pretzel salt.
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Bake for 15-18 minutes until golden brown. Remove from oven, sprinkle with fresh parsley, and serve warm with additional artichoke dip on the side if desired.
Tips & Notes
- Make sure your cream cheese is softened before mixing—it makes combining ingredients so much easier.
- You can prepare the dough and filling the night before, then assemble and bake the next day for effortless entertaining.
- If your artichoke filling seems too thick, thin it with a tablespoon of milk until it reaches a spreadable consistency.
- These are best served warm straight from the oven, but you can reheat leftovers gently in a 300°F oven for 5 minutes.
