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.
RecipeSavants.comMeet 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, RecipesDairyVegetarianSpinach RouladePT20MServes 12
Ingredients:
1 Cup Fresh Baby Spinach Leaves4 Ounces Roquefort Cheese0.75 Cup Fresh Italian Parsley1 Clove Garlic0.25 Cup Fresh Basil Leaves3 Tablespoons Olive Oil0.25 Cup Walnuts1 Cup Parmesan Cheese0.25 Cup Sun-Dried TomatoesLine 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.