What To Dip Mozzarella Sticks In: 8 Best Dipping Sauces

Written By: Paul

What To Dip Mozzarella Sticks In

Ah, mozzarella sticks – that crispy, golden exterior giving way to a stretchy, cheesy delight with each bite. But what truly elevates this snack to a culinary joyride? The right dipping sauce! 

Whether you’re a cheese connoisseur or a casual snacker, this blog is made for you. We’ll explore the best dips for mozzarella sticks, ensuring each dunk is a flavor-packed experience. From classic choices to innovative concoctions, get ready to dip your way to bliss! So, no more wondering what to dip mozzarella sticks in anymore.

The Variety Of Dips That Can Be Paired With Mozzarella Sticks

1. Marinara Sauce

Marinara Sauce

Taste Profile: A classic blend of tangy, sweet, and herbaceous.

Why It’s Great: Its acidity and herbiness balance the rich cheese.


  • Ripe tomatoes (crushed or whole) – 28 oz
  • Olive oil – 2 tablespoons
  • Garlic cloves, minced – 3
  • Fresh basil leaves – 1/4 cup
  • Dried oregano – 1 teaspoon
  • Salt – to taste
  • Sugar – 1 teaspoon (optional, to balance acidity)
  • Red pepper flakes – a pinch (optional, for a spicy kick)


Begin by heating olive oil in a saucepan over medium heat. Add minced garlic and red pepper flakes (if using), sautéing until fragrant – be careful not to burn the garlic.

Pour in the tomatoes. If using whole tomatoes, crush them as they cook.

Stir in the salt, sugar, dried oregano, and half of the fresh basil. Bring the sauce to a simmer.

Reduce heat to low and let it simmer for 20-30 minutes, allowing the flavors to meld together. Stir occasionally, and crush the tomatoes further if needed.

Once the sauce has thickened to your liking, remove it from heat. Add the remaining fresh basil for a burst of freshness.

Optionally, use an immersion blender for a smoother texture.

Tips: Use San Marzano tomatoes for authentic flavor.

2. Ranch Dressing

Ranch Dressing

Taste Profile: Creamy and tangy with a hint of herbs and garlic.

Why It’s Great: It offers a cool, refreshing contrast to the warm cheese.


  • Mayonnaise – 1 cup
  • Sour cream – 1/2 cup
  • Buttermilk – 1/4 cup
  • Fresh chives, finely chopped – 2 tablespoons
  • Fresh parsley, finely chopped – 2 tablespoons
  • Fresh dill, finely chopped – 1 tablespoon
  • Garlic powder – 1/2 teaspoon
  • Onion powder – 1/2 teaspoon
  • Salt and pepper – to taste
  • Lemon juice – 1 tablespoon
  • White vinegar – 1 teaspoon


In a mixing bowl, combine mayonnaise, sour cream, and buttermilk, whisking until smooth.

Add the chopped herbs, garlic powder, onion powder, salt, and pepper. Mix thoroughly to ensure all ingredients are well incorporated.

Stir in the lemon juice and vinegar. This will not only add a tangy flavor but also help thin the dressing to your preferred consistency.

Cover and refrigerate the dressing for at least an hour before serving. This resting period allows the flavors to blend and intensify.

Tips: Substitute Greek yogurt for a healthier version.

3. Honey Mustard

Honey Mustard

Taste Profile: A sweet and tangy delight with a mild spicy touch.

Why It’s Great: Balances mozzarella’s saltiness with its sweetness.


  • Honey – 1/2 cup
  • Dijon mustard – 1/4 cup
  • Mayonnaise – 1/4 cup
  • Apple cider vinegar – 1 tablespoon
  • Paprika – a pinch (optional, for color and a slight smoky flavor)


In a bowl, combine the honey and Dijon mustard. Stir well to blend the ingredients smoothly.

Add mayonnaise to the mixture. The mayonnaise adds a creamy texture and helps to mellow out the sharpness of the mustard.

Pour in the apple cider vinegar. This will add a slight tang to the sauce, complementing the sweetness of the honey.

If using, sprinkle a pinch of paprika for a touch of smokiness and a pop of color.

Whisk all the ingredients together until the sauce is smooth and uniform in texture.

Taste and adjust the flavors as needed. You can add more honey for sweetness or more mustard for tanginess.

Tips: Try whole grain mustard for a robust flavor.

4. Garlic Aioli

Garlic Aioli

Taste Profile: Rich and creamy with a strong garlic punch.

Why It’s Great: Complements the cheese with its bold flavor.


  • Mayonnaise – 1 cup
  • Fresh garlic cloves, minced – 3 to 4
  • Lemon juice – 2 tablespoons
  • Olive oil – 1 tablespoon
  • Salt – to taste
  • Black pepper – a pinch
  • Fresh parsley, finely chopped (optional, for garnish and freshness)


Start by mincing the garlic cloves very finely. For an even stronger garlic flavor, use a garlic press or grate the garlic.

In a mixing bowl, combine the minced garlic with mayonnaise. This forms the base of your aioli.

Add lemon juice and olive oil to the mixture. The lemon juice adds a bright acidity, while the olive oil brings a smooth richness.

Season with salt and a pinch of black pepper. Adjust these to suit your taste preferences.

Mix all the ingredients thoroughly until the aioli is smooth and the garlic is well distributed.

If desired, stir in some finely chopped fresh parsley for a pop of color and a hint of freshness.

Tips: Use half mayo, half Greek yogurt for a lighter dip.

5. Buffalo Sauce

Buffalo Sauce

Taste Profile: Fiery and tangy with a buttery finish.

Why It’s Great: Adds a spicy kick to the creamy cheese.


  • Hot sauce (like Frank’s RedHot) – 1/2 cup
  • Unsalted butter – 1/4 cup
  • White vinegar – 1 tablespoon
  • Worcestershire sauce – 1 teaspoon
  • Garlic powder – 1/2 teaspoon
  • Cayenne pepper – 1/4 teaspoon (optional, for extra heat)
  • Salt – a pinch


Begin by melting the butter in a saucepan over low heat. It’s important to use unsalted butter to control the saltiness of the sauce.

Once the butter is melted, add the hot sauce and white vinegar to the pan. The vinegar adds a necessary acidic component that brightens up the sauce.

Stir in the Worcestershire sauce, garlic powder, and cayenne pepper (if using). This combination adds depth and complexity to the sauce.

Allow the mixture to simmer gently for a few minutes, stirring occasionally. This helps the flavors to meld together.

Season with a pinch of salt. Taste and adjust the seasoning if necessary.

Let the sauce cool slightly before serving. It can also be stored in the refrigerator for up to a week.

Tips: Blend for smoothness and add honey for sweetness.

6. Pesto

Pesto sauce

Taste Profile: Fresh and herby with nutty and cheesy notes.

Why It’s Great: Offers a sophisticated twist with its herby flavor.


  • Fresh basil leaves – 2 cups, packed
  • Pine nuts – 1/3 cup
  • Garlic cloves – 2
  • Grated Parmesan cheese – 1/2 cup
  • Extra-virgin olive oil – 1/2 cup
  • Lemon juice – 1 tablespoon
  • Salt and pepper – to taste


Start by toasting the pine nuts in a dry skillet over medium heat until golden and fragrant. This enhances their nutty flavor.

In a food processor, combine the basil leaves, toasted pine nuts, and garlic. Pulse until coarsely chopped.

Add the grated Parmesan cheese and continue to pulse. The cheese adds a savory depth to the pesto.

While the processor is running, slowly pour in the olive oil. This creates an emulsion, giving the pesto its characteristic smooth texture.

Season with lemon juice, salt, and pepper. The lemon juice adds a bright, acidic note that lifts the flavors.

Pulse a few more times to mix everything together. Adjust the seasoning if needed.

Tips: Experiment with different nuts or herbs for variety.

7. Barbecue Sauce

Barbecue Sauce

Taste Profile: Smoky, sweet, and tangy.

Why It’s Great: Brings a hearty, smoky sweetness to the snack.


  • Tomato sauce or ketchup – 1 cup
  • Apple cider vinegar – 1/3 cup
  • Brown sugar – 1/4 cup
  • Honey – 2 tablespoons
  • Worcestershire sauce – 2 tablespoons
  • Smoked paprika – 1 teaspoon
  • Garlic powder – 1/2 teaspoon
  • Onion powder – 1/2 teaspoon
  • Mustard (Dijon or yellow) – 1 tablespoon
  • Liquid smoke – 1/2 teaspoon (optional)
  • Salt and pepper – to taste


In a saucepan, combine the tomato sauce or ketchup with apple cider vinegar for a base that’s both tangy and sweet.

Add brown sugar and honey for a deep, rich sweetness.

Stir in the Worcestershire sauce, smoked paprika, garlic powder, and onion powder. These ingredients add depth and complexity to the sauce.

Mix in the mustard and liquid smoke (if using) for an extra kick of flavor and smokiness.

Bring the sauce to a simmer over medium heat, then reduce the heat and let it simmer for about 20-30 minutes, allowing the flavors to meld and the sauce to thicken.

Season with salt and pepper to taste.

Tips: Add liquid smoke for extra smokiness.

8. Sweet Chili Sauce

Chili Sauce

Taste Profile: Sweet and spicy with a garlicky note.

Why It’s Great: Adds an Asian-inspired twist.


  • Sugar – 1/2 cup
  • Water – 1/4 cup
  • Rice vinegar – 1/4 cup
  • Garlic cloves, minced – 2
  • Red chili flakes or finely chopped fresh red chili – 1 tablespoon
  • Cornstarch – 1 tablespoon (mixed with 2 tablespoons of water to create a slurry)
  • Salt – a pinch


In a saucepan, combine sugar, water, and rice vinegar. The rice vinegar provides a tangy backdrop to the sweet flavor.

Add minced garlic and chili flakes or fresh chili to the mixture. This introduces the spicy and garlicky elements.

Bring the mixture to a boil, then reduce the heat and let it simmer for a couple of minutes.

Slowly stir in the cornstarch slurry, which will thicken the sauce and give it a glossy finish.

Continue to simmer the sauce until it reaches the desired consistency, usually about 5-10 minutes.

Season with a pinch of salt and let the sauce cool down before serving.

Tips: Use fish sauce or soy sauce for complexity.

With these 8 dipping sauces, your mozzarella stick game will never be boring. Each sauce brings its unique character to the table, transforming a simple snack into a flavor adventure. Remember, the best part about these sauces is the freedom to tweak them to your liking. So go ahead, get dipping, and most importantly, enjoy every cheesy, saucy bite!

Hi, I'm Paul. Welcome to my website! I, along with my cronies, are leveraging our years of working in the food industry to review meal and drink delivery services. We review. You eat happily ever after.



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