Roasted Red Pepper Dip

1. 1

   Roast the peppers over a gas flame or under the broiler until charred all over.

2. 2

   Transfer to a bowl, cover with plastic wrap and let steam for 20 minutes.

3. 3

   Discard the skins, cores and seeds.

4. 4

   Pat the peppers dry and finely chop them.

5. 5

   In a skillet, cook the garlic in the oil over moderate heat until fragrant, about 30 seconds.

6. 6

   Add the peppers and vinegar and cook over moderately low heat, stirring, until dry, about 12 minutes.

7. 7

   Transfer to a bowl to cool.

8. 8

   Stir in the sour cream and basil and season with salt and pepper.

9. 9

   Refrigerate until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.