Ten-Layer Chicago Dog Dip Recipe

Name: Ten-Layer Chicago Dog Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 all-beef hot dogs (about 1 pound); 1 tablespoon vegetable oil; 1 large white onion, chopped; 1 clove garlic, chopped; 3 hot dog buns; 1 cup mayonnaise; 1 tablespoon poppy seeds; 1 English cucumber, cut into small pieces; 1 teaspoon celery salt; 3 medium tomatoes, chopped; 1 1/2 cups chopped sport peppers or pepperoncini (about 5 1/2 ounces); One 14-ounce container yellow mustard; 1 1/2 cups chopped dill pickles (about 10 spears); 1 cup sweet pickle relish; Potato chips, for serving

Servings: persons

10 all-beef hot dogs (about 1 pound)
1 tablespoon vegetable oil
1 large white onion, chopped
1 clove garlic, chopped
3 hot dog buns
1 cup mayonnaise
1 tablespoon poppy seeds
1 English cucumber, cut into small pieces
1 teaspoon celery salt
3 medium tomatoes, chopped
1 1/2 cups chopped sport peppers or pepperoncini (about 5 1/2 ounces)
One 14-ounce container yellow mustard
1 1/2 cups chopped dill pickles (about 10 spears)
1 cup sweet pickle relish
Potato chips, for serving

1
Put the hot dogs in a food processor and pulse until coarsely chopped.
2
Heat the oil in a large nonstick skillet over medium-high heat, add a third of the onions and cook, stirring, until soft and slightly golden brown, about 4 minutes.
3
Add the garlic and stir for 30 seconds.
4
Add the chopped hot dog and cook, stirring occasionally, until lightly golden brown, about 5 minutes.
5
Remove from the heat and let cool completely.
6
Preheat the broiler.
7
Open the buns and arrange on a baking sheet.
8
Broil until toasted on each side, 1 to 2 minutes per side.
9
Cut into small pieces.
10
Whisk together the mayonnaise and poppy seeds in a small bowl.
11
Toss the cucumber and celery salt together in a small bowl.
12
Layer the dip in a medium, 3-quart glass trifle bowl or your favorite small serving dish.
13
Spread out the tomatoes on the bottom, then top, in even layers, with the peppers, toasted buns, a generous drizzle of mustard, the remaining onions, the hot dog mixture, the pickles, poppy seed sauce, relish and cucumber.
14
Wrap and refrigerate until chilled, at least 1 hour or overnight.
15
Garnish with another drizzle of mustard and serve with potato chips.

1120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 all-beef hot dogs (about 1 pound), 1 tablespoon vegetable oil, 1 large white onion, chopped, 1 clove garlic, chopped, and more.

Yes, Ten-Layer Chicago Dog Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ten-Layer Chicago Dog Dip

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