Vampire Dip in Fried Tortilla Bowl

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  • Level: Intermediate
  • Total: 2 hr 45 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 20 min
  • Yield: 8 servings
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1 large green bell pepper, chopped

2 tablespoons prepared horseradish

1 small Vidalia onion, chopped

2 tablespoons lemon juice

16 ounces cream cheese, softened

2 teaspoons hot sauce

1 teaspoon Worcestershire sauce

1/3 cup mayonnaise

1/2 cup spicy tomato juice

2 teaspoon red dye

1 (15-ounces) can diced tomatoes with green chiles

2/3 cup tomato paste

Salt and freshly ground black pepper

Fried tortilla bowls, recipe follows

Tortilla Baskets:

3 (8-inch) flour tortillas

Salt and pepper

Peanut oil, for frying


Special equipment:
Round wire fry baskets
  1. Finely chop the green bell pepper and Vidalia onion in a food processor. Add remaining ingredients, puree until almost smooth. Transfer to a mixing bowl. Chill in the refrigerator for 2 hours. Transfer to a fried tortilla bowl to serve.

Tortilla Baskets:

  1. Preheat deep-fryer to 350 degrees F. 
  2. Place tortilla in 1 of the baskets. Place another basket on top to hold it in place. Place in the deep-fryer and fry for roughly 1 minute or until golden and crisp. Remove to a paper towel lined sheet tray to drain and cool. Fill with the vampire dip when completely cooled.