Bloody Mary Dip

• 8 ounces mascarpone, at room temperature
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce, such as Tabasco
• 2 tablespoons tomato paste
• 1 tablespoon ketchup
• 1 tablespoon prepared horseradish, liquid squeezed out
• Zest of 1 lemon plus 1 teaspoon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon celery seeds
• 1 head celery, cut into 4-inch sticks

1. Put the mascarpone in the bowl of a food processor fitted with a metal blade and pulse until smooth.
2. Scrape down the sides of the bowl with a rubber spatula and add the Worcestershire sauce, hot sauce, tomato paste, ketchup, horseradish, lemon zest and juice, salt and celery seeds.
3. Process, scraping down the sides of the bowl as needed, until the dip is smooth, about 1 minute.
4. Transfer the dip to a serving bowl and serve with celery sticks for dipping.

mascarpone, worcestershire sauce, hot sauce, tomato paste, ketchup, horseradish, kosher salt, celery seeds, celery

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/bloody-mary-dip.html (may not work)