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
- Put the mascarpone in the bowl of a food processor fitted with a metal blade and pulse until smooth.
- 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.
- Process, scraping down the sides of the bowl as needed, until the dip is smooth, about 1 minute.
- 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)