ROASTED RED PEPPER DIP
This flavorful dip can be served with fresh green beans, sugar snap peas, and snow peas.
Provided by Martha Stewart
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Roast peppers over a gas flame or under a broiler until blackened. Place in a paper bag to cool. Peel and seed peppers, and cut into strips.
- Puree peppers and garlic in blender until smooth. Line a sieve with cheesecloth and let puree drain into a bowl for 1 hour.
- Combine puree with creme fraiche or sour cream. Add salt and pepper to taste. Chill. Add basil just before serving.
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