Roasted Beet And Walnut Dip
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
57
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
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
2
Top with crème fraîche, more caraway seeds, and dill sprigs and drizzle with olive oil
3
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
4
Top with crème fraîche, more caraway seeds, and dill sprigs and drizzle with olive oil