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