Por This creamy dip can be made quickly by substituting ⅔ cup of drained, canned roasted red peppers instead of roasting the peppers yourself.
Makes 1½ Cups
2 medium red Bell Peppers or ⅔ cup
canned/jarred roasted red peppers
1 teaspoon extra-virgin olive oil
3 garlic cloves, peeled and minced
1 serrano or jalapeño, seeded and minced
1 tablespoon balsamic vinegar
1 cup sour cream or nonfat plain yogurt
1 tablespoon fresh basil, minced
Cayenne pepper to taste
Salt and freshly ground black pepper
Use canned roasted red peppers or roast Bell Peppers over a gas flame or under the broiler until charred all over. Put in a plastic or paper bag and let steam for 20 minutes. Remove skins, veins, and seeds; pat dry and finely chop. In a skillet, cook garlic in oil over moderate heat until fragrant, about 30 seconds. Add roasted Bell Pepper, serrano peppers and inegar; cook over moderately low heat, stirring, until dry, about 12 minutes.Transfer to a bowl to cool. Stir in sour cream, basil, and cayenne. Adjust seasoning. Dip can be covered and refrigerated for up to 3 days. Serve with chips, bread sticks, Melba toast or crackers.