Spinach-Artichoke Waffles

Your secret ingredient is the Boursin cheese in the batter for an herby flavor that goes all the way through.

Check out all of Rachael’s Waffle Week recipes!


  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • 1 package frozen chopped spinach (10 ounces), defrosted
  • 1 can artichokes in water (14 ounces), drained and chopped (approximately 1 1/2 cups)
  • 1 block Boursin cheese (5.2 ounces), chopped
  • 1/2 cup Parmigiano Reggiano cheese, grated
  • 1 1/2 cups buttermilk biscuit mix
  • 1 cup milk
  • 4 eggs, soft-scrambled


Set a waffle iron to medium-high.

In a small saucepot over medium-high heat, add the oil and garlic. Let the garlic infuse into the oil, about 10 minutes, or until fragrant.

Wring out the thawed spinach in a dishtowel to remove the excess liquid. Place the spinach into a large mixing bowl along with the chopped artichokes, Boursin, Parmigiano Reggiano, biscuit mix and milk; combine.

Using a pastry brush, brush the inside of the waffle iron with some garlic oil. Evenly pour the spinach-artichoke mix over the waffle maker. Close the waffle maker and cook for 5 minutes.

Remove the waffles from the waffle iron and serve with soft-scrambled eggs.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit

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