Rachael Ray: Waffle Week Creations
Waffle Week is a time for celebration, and Rachael Ray has been using that waffle iron do so some surprising things. One thing I have learned is that you can basically use the waffle as a canvas for whatever culinary creation makes you happy. For example, here is Rachael’s recipe for Spinach-Artichoke Waffles.
Rachael Ray: Spinach & Artichoke Dip
Spinach Artichoke Dip is the Trojan horse of dips, because its name and ingredients imply health, making us feel good about making a sometimes creamy, high-calorie choice. The Chew co-host Clinton Kelly was in Rachael’s kitchen to make this waffle, which he called exciting.
“I love a savory waffle,” he said. The Chew has yet to tackle wacky waffles, but Kelly did promise that Time Machine Week is coming soon on that show (watch out for ‘70s crafts!).
Buttermilk biscuit mix gets things going, and Boursin Cheese in the batter keeps things interesting, letting garlic and herb flavors permeate the entire waffle.
Rachael Ray: Spinach-Artichoke Waffles Recipe Ingredients
- 1 10-oz frozen, defrosted chopped Spinach
- 5.2-oz block chopped Boursin Cheese
- 1 1/2 cups Buttermilk Biscuit Mix
- 4 soft-scrambled Eggs
- 3 cloves crushed Garlic
- 14 oz drained, chopped Artichokes (in water, not brine)
- 1/2 cup grated Parmigiano-Reggiano Cheese
- 1 cup Milk
- 1/4 cup Olive Oil
Rachael Ray: Spinach-Artichoke Waffles Recipe Directions
- Preheat the waffle iron to medium high.
- Heat oil and garlic on medium high in a sauce pan.
- Let garlic and oil infuse until aromatic.
- Wring extra liquid from spinach using a clean towel.
- Mix spinach in a bowl with artichokes, Parmigiano, Boursin, milk and biscuit mix.
- Brush garlic oil into the waffle iron.
- Pour the spinach-artichoke batter in an even layer in your waffle maker.
- Close and cook about five minutes.
- Serve waffles with soft-scrambled eggs.