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

Martha Stewart Living, August 1992

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Yield:
Makes about 2 cups
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Ingredients

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Directions

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  • 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.

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  • 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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