Traeger Smoky Artichoke Dip Biscuit Bites

Smoked Artichoke Dip Biscuits

Smoked artichoke dip is one of the easiest crowd-pleasing starters to prepare, and stuffing it into biscuit dough makes an irresistible, portable appetizer. If you have leftover artichoke dip, use it for the filling; otherwise, the small-batch version included here gives you everything you need to make a single 8-count batch of biscuit bites.

These biscuit bites are perfect for parties, appetizer boards, tailgating, or a casual family dinner. The base recipe is flexible and forgiving: keep it classic and mild or customize with spinach, jalapeños, smoked cream cheese, bacon, or swap in a spicier melting cheese like pepper jack.

Why You’ll Love This Dish

• Simple Prep – Using refrigerated biscuits speeds up the process and minimizes hands-on time.
• Perfect Party Food – Bite-sized and easy to pass around, they don’t require utensils.
• Right-Sized Batch – The filling is scaled for a single 8-count can of biscuits, so you won’t end up with a large leftover dip.
• Creamy, Cheesy Filling – A blend of cream cheese, sour cream, mayo, mozzarella, and parmesan yields a rich, smooth interior.
• Oven or Grill – Bake indoors or give them a hint of smoke on a pellet grill for extra flavor.
• Customizable – Add greens, heat, or smoked cheeses to suit your taste.

Try my Artichoke Dip Pinwheels for another party-friendly option!

Recipe Shopping List

Here’s what you’ll need to make these biscuit bites. For exact measurements, see the ingredient list in the recipe card below.

• Refrigerated Biscuits – One 8-count can is ideal. Standard biscuits work well; if using flaky-layer biscuits, press seams firmly when sealing.
• Cream Cheese – Softened so it mixes easily into a creamy filling.
• Sour Cream – Adds tang and loosens the filling for spooning.
• Mayonnaise – Adds richness and helps the baked filling stay creamy.
• Canned Artichoke Hearts – Drain and finely chop so every bite has artichoke flavor without large pieces puncturing the dough.
• Mozzarella Cheese – For melt and stretch; Monterey Jack is a good substitute.
• Parmesan Cheese – Adds savory depth to the filling and a flavorful topping.
• Garlic – Fresh minced garlic boosts flavor beyond garlic powder alone.
• Seasonings – Garlic powder, salt, and black pepper to taste.
• Butter – Brushed on top before baking for browning and richness.
• Parsley (optional) – For a fresh garnish.

Also great: Spinach Artichoke Dip for a classic dip option.

How To Make This Recipe

Below is an overview of the process so you know what to expect. The full ingredient amounts and step-by-step instructions appear in the recipe card further down.

1. Preheat – Set your oven or pellet grill to 375°F. Lightly grease a muffin tin or line a baking sheet with parchment paper.
2. Make the Filling – Combine softened cream cheese, sour cream, mayo, chopped artichokes, shredded mozzarella, grated parmesan, minced garlic, garlic powder, salt, and pepper until smooth and evenly mixed.
3. Prepare the Biscuits – Separate each biscuit and flatten into roughly a 4-inch round.
4. Fill and Seal – Spoon a heaping tablespoon of filling into the center of each biscuit. Pull the dough edges up around the filling and pinch to seal, then place seam-side down in your prepared tin or on the baking sheet.
5. Top and Bake – Brush the tops with melted butter and sprinkle with parmesan, then bake 15–18 minutes until golden and cooked through. Let cool a few minutes before serving.

Also try: Biscuit Pizza Poppers for another kid-friendly appetizer.

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