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Vampire Dip in Fried Tortilla Bowl

By Paula Deen


Difficulty: Medium

Prep time: 135 minutes

Cook time: 3 minutes

Servings: 12


Vampire Dip

  • 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 teaspoons red food coloring
  • 1 (15-oz) can diced tomatoes with green chiles

Fried Tortilla Bowl

  • 3 (8-inch) flour tortillas
  • peanut oil, for frying


Vampire Dip

Finely chop the green bell pepper and 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.


Fried Tortilla Bowl

Preheat deep-fryer to 350 °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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