Roasted Beet And Walnut Dip

Roasted Beet And Walnut Dip with La Panzanella Croccantini crackers


A hearty, festive appetizer for vegetarians and carnivores alike!


  • 1 lb roasted beets, coarsely chopped
  • 1/2 cup walnuts, toasted, finely chopped
  • 2 Tbsp. chopped dill, plus sprigs for serving
  • 2 Tbsp. crème fraîche, plus more for serving
  • 1 tsp sherry vinegar
  • 1/2 tsp caraway seeds, toasted, plus more for serving
  • Sea salt and freshly cracked black pepper
  • Extra virgin olive oil for serving


  1. Process beets, walnuts, crème fraîche, vinegar, and caraway seeds in a food processor until smooth. Season with salt and pepper to taste.
  2. Top with crème fraîche, caraway seeds, and dill sprigs, then drizzle with olive oil before serving.

Original recipe found at

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