Ingredients

3 red bell peppers
2 cups sour cream
1 tablespoon chopped basil
1 clove garlic, minced
1 teaspoon onion salt

Directions

Slice off the top and bottom (about 1/4 inch) of each pepper and remove the stem, core and seeds. Make a slit down the side of each pepper so that it opens into one long strip. Place on a foil-lined baking sheet and broil on the top rack of the oven until the skin of the peppers is charred and puffy but the flesh is still firm, about 5-8 minutes. Transfer the peppers to a bowl and cover with a lid or plastic wrap to steam, about 15 minutes. The skins will then slide off. Place peppers and other ingredients in a blender and puree until smooth. Serve with chips or crackers.