Meet your new favorite dip. This creamy cheese and spinach-based spread calls for three different cheeses including Roquefort, Parmesan, and cream cheese. It is served cold and goes great with crackers, or even your favorite chips. It refrigerates like a roll but can be served however you wish. Smart Recipes, Vegetarian Recipes, Dairy Recipes, Recipes Dairy Vegetarian Spinach Roulade Spinach Roulade Recipe | PT20M Serves 12 Ingredients: 1 Cup Fresh Baby Spinach Leaves 4 Ounces Roquefort Cheese 0.75 Cup Fresh Italian Parsley 1 Clove Garlic 0.25 Cup Fresh Basil Leaves 3 Tablespoons Olive Oil 0.25 Cup Walnuts 1 Cup Parmesan Cheese 0.25 Cup Sun-Dried Tomatoes Line a baking sheet with parchment paper. With an electric mixture, cream together Roquefort and cream cheese at medium speed. On parchment paper, spread cheese mixture into a rectangle, sizing 11x8 inches. Chill covered for 1 hour. Blend together spinach, parsley, garlic and parsley in a food processor until smooth. Then add in parmesan, walnuts and tomatoes. Cover cheese rectangle with spinach mixture. Then roll up into jelly-roll fashion. Wrap roll in parchment and fold ends to seal. Chill rolls for 2 hours at least. While serving, remove paper and serve with assorted crackers.

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