Roasted Beet and Walnut Dip

Ingredients

1 pound coarsely chopped roasted beets

1/2 cup finely chopped toasted walnuts

2 tablespoons chopped dill

2 tablespoons crème fraîche

1 teaspoon Sherry vinegar

1/2 teaspoon toasted caraway seeds, plus more for topping

Salt

Pepper

Dill sprigs

Olive oil

 Instructions:

Process 1 pound coarsely chopped roasted beets, 1/2 cup finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoon toasted caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, more caraway seeds, and dill sprigs and drizzle with olive oil.

Recipe from Bon Appétit Test Kitchen