Basil Cheese Loaf

• 8 ounces room temp cream cheese
• 4 ounces room temp Roquefort cheese
• 1 cup fresh spinach leaves, rinsed well and dried
• 3/4 cup fresh parsley
• 1/4 cup basil leaves
• 1 teaspoon minced garlic
• 1/4 cup vegetable oil
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup slivered sun-dried tomato, patted dry
• 1/2 cup chopped walnuts

1. Combine the cream cheese and Roquefort in a bowl.
2. Mix until smooth.
3. Set aside.
4. Combine the spinach, parsley, basil and garlic in a bowl of a food processor.
5. With the motor running, slowly drizzle the oil through the food tube.
6. Continue processing until smooth.
7. Transfer the mixture to a bowl.
8. Add walnuts and Parmesan and mix well.
9. Line a 5-1/2-x2-1/2-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
10. Spread 1/3 of the cheese mixture evenly.
11. Next, spread 1/2 of the pesto mixture and arrange a layer of the sun dried tomatoes on top.
12. Repeat the cheese, pesto and tomato layers.
13. Finish with the remaining 1/3 cheese mixture.
14. Wrap and refrigerate for 24 hours.
15. TO SERVE: Allow the loaf to come to a room temperature about 30 minutes.
16. Invert it onto a platter and provide a cheese-slicing knife.
17. Have a basket of crackers and bread close by.

cream cheese, cheese, fresh spinach leaves, fresh parsley, basil, garlic, vegetable oil, parmesan cheese, slivered sundried tomato, walnuts

Taken from www.food.com/recipe/basil-cheese-loaf-43381 (may not work)