Garden Basil & Peppers

Sweet basil takes the lead here, backed by diced red and green bell peppers, a touch of garlic, and a sprinkle of onion. Blended into sour cream or Greek yogurt and chilled for a couple of hours, or better overnight, it turns into a herbaceous, garden-fresh dip that tastes like summer — green, bright, and lightly savory, with flecks of pepper and herb visible throughout.

It’s a natural fit for warm-weather gatherings and Mediterranean-leaning spreads. Serve it with focaccia, crostini, or fresh vegetables; thin it with olive oil and lemon for a drizzle over sliced tomatoes and mozzarella; or stir it into pasta salad, chicken salad, or softened butter for garlic-herb bread.