Roasted Beet and Walnut Dip

Ingredients:

• 1 pound roasted beets, coarsely chopped
• ½ cup walnuts, toasted, finely chopped
• 2 tablespoons chopped dill, plus sprigs for serving
• 2 tablespoons crème fraîche, plus more for serving
• 1 teaspoon Sherry vinegar
• ½ teaspoon caraway seeds, toasted, plus more for serving
• Kosher salt and freshly ground black pepper
• Olive oil (for serving)

Instructions:

1. Process beets, walnuts, dill, crème fraîche, vinegar, and caraway seeds in a food processor until smooth; season with salt and pepper.
2. Top with crème fraîche, caraway seeds, and dill sprigs and drizzle with olive oil.

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