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Vampire Dip in Fried Tortilla Bowl Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Moderate Level
0 MIN Prep + Cook
8 Servings
$ /Serving

Vampire Dip in Fried Tortilla Bowl Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
8 Servings
$ /Serving

Ingredients

  • 1 large green bell pepper, chopped
  • 1 small vidalia onion, chopped
  • 16 oz 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
  • 3 8-inch flour tortillas
  • peanut oil, for frying

Preparation

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.

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