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Vampire Dip in Fried Tortilla Bowl

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15


  • 1 large chopped green bell pepper
  • 1 small chopped Vidalia onion
  • 16 oz softened cream cheese
  • 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
  • 3 (8 inch) flour tortillas
  • for frying peanut oil
  • round wire fry baskets


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.

Tortilla Baskets:

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.