Ingredients

1 large green bell pepper, chopped
1 small Vidalia onion, chopped
16 ounces cream cheese, softened
1/3 cup mayonnaise
1/2 cup spicy tomato juice
2/3 cup tomato paste
2 tablespoons prepared horseradish
2 tablespoons lemon juice
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
2 teaspoon red dye
1 (15-ounces) can diced tomatoes with green chiles
Salt and freshly ground black pepper
Fried tortilla bowls, recipe follows

Special equipment: round wire fry baskets

Tortilla Baskets:
3 (8-inch) flour tortillas
Salt and pepper
Peanut oil, for frying

Directions

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:

Preheat deep-fryer to 350 degrees F.

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.