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Roasted Beet and Walnut Dip

['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', '1/2 teaspoon toasted caraway seeds, plus more for topping', 'Salt', 'Pepper', 'Dill sprigs', 'Olive oil']

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. Top with crème fraîche, more caraway seeds, and dill sprigs and drizzle with olive oil.

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