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Roasted Red Pepper Dip

From Wind & Willow

Roasted Red Pepper Dip

A flavorful dip with a ton of flavor. Also makes an outstanding burger topper!

Just for you...Stuffed Flank Steak Recipe


1 Roasted Red Pepper Dip Mix
2 Lbs. flank steak
5 oz. frozen spinach, thawed
8 oz. crumbled Bleu cheese
2 Tbsp. dry bread crumbs
1 egg yolk
1 tsp. salt
1 tsp. ground black pepper
1 Tbsp. olive oil


Heat oven to 425 degrees. Lay steak on work surface. With a rolling pin or meat tenderizer pound out steak leaving it approximately a 1/4" thick. Season steak with 1/4 teaspoon salt and pepper and set aside. Next squeeze liquid from spinach; discard liquid. In medium-size bowl, combine Dip Mix, spinach, cheese, bread crumbs and egg yolk.. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling. Tie steak with cotton twine at 2-inch intervals to secure (or secure with toothpicks). Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each salt and pepper. Roast at 425 degrees for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest, remove twine, slice and serve.

Tip: If Bleu cheese isn't you favorite try cream cheese instead!


 Only  $4.50
SKU: 28003
Roasted Red Pepper Dip