New This Month

Roasted Red Pepper Dip

This flavorful dip can be served with fresh green beans, sugar snap peas, and snow peas.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, August 1992


  • 3 large red peppers, roasted
  • 1 clove garlic
  • 1 cup creme fraiche or sour cream
  • Salt and freshly ground pepper
  • 1/4 cup chopped fresh basil


  1. 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.

  2. Puree peppers and garlic in blender until smooth. Line a sieve with cheesecloth and let puree drain into a bowl for 1 hour.

  3. Combine puree with creme fraiche or sour cream. Add salt and pepper to taste. Chill. Add basil just before serving.

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