Yield
Makes 12 servings

How to Make It

Step 1

Beat cream cheese and Roquefort cheese at medium speed with an electric mixer until smooth. Line a baking sheet with parchment paper. Spread cheese mixture into an 11- x 8-inch rectangle on parchment paper. Cover and chill 1 hour.

Step 2

Process spinach and next 4 ingredients in a food processor until smooth. Stir in freshly grated Parmesan cheese, chopped walnuts, and chopped sun-dried tomatoes.

Step 3

Spread spinach mixture evenly over cheese rectangle. Using the parchment paper as a guide, roll up, jelly-roll fashion. Wrap in parchment paper, sealing at ends, and chill at least 2 hours. Remove paper, and garnish, if desired. Serve with assorted crackers.

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