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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Ten-Layer Chicago Dog Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions