Vampire Dip in Fried Tortilla Bowl

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

1. Finely chop the green bell pepper and Vidalia onion in a food processor.
2. Add remaining ingredients, puree until almost smooth.
3. Transfer to a mixing bowl.
4. Chill in the refrigerator for 2 hours.
5. Transfer to a fried tortilla bowl to serve.
6. Preheat deep-fryer to 350 degrees F.
7. Place tortilla in 1 of the baskets.
8. Place another basket on top to hold it in place.
9. Place in the deep-fryer and fry for roughly 1 minute or until golden and crisp.
10. Remove to a paper towel lined sheet tray to drain and cool.
11. Fill with the vampire dip when completely cooled.

green bell pepper, vidalia onion, cream cheese, mayonnaise, tomato juice, tomato paste, horseradish, lemon juice, hot sauce, worcestershire sauce, red dye, tomatoes, salt, tortilla bowls, baskets, flour tortillas, salt, peanut oil

Taken from www.foodnetwork.com/recipes/paula-deen/vampire-dip-in-fried-tortilla-bowl-recipe.html (may not work)