Name: Roasted Beet and Walnut Dip
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)

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Danny Kim

An antidote to the many mayo and sourcream dips out there (which we also love).

Recipe notes