Danny Kim
An antidote to the many mayo and sourcream dips out there (which we also love).
Recipe information
Yield
makes about 1½ cups
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)
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
Calories (kcal) 80 Fat (g) 6 Saturated Fat (g) 1.5 Cholesterol (mg) 5 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 45