Roasted Red Pepper Dip

Directions

1. 1
   Roast the peppers over a gas flame or under the broiler until charred all over.
2. 2
   Transfer to a bowl, cover with plastic wrap and let steam for 20 minutes.
3. 3
   Discard the skins, cores and seeds.
4. 4
   Pat the peppers dry and finely chop them.
5. 5
   In a skillet, cook the garlic in the oil over moderate heat until fragrant, about 30 seconds.
6. 6
   Add the peppers and vinegar and cook over moderately low heat, stirring, until dry, about 12 minutes.
7. 7
   Transfer to a bowl to cool.
8. 8
   Stir in the sour cream and basil and season with salt and pepper.
9. 9
   Refrigerate until chilled.