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Roasted Beet and Walnut Dip

From: bonappetit.com
Makes about 1½ cups

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 teaspoonS herry vinegar
½ teaspoon caraway seeds, toasted, plus more for serving
Kosher salt and freshly ground black pepper
Olive oil (for serving)

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