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Ten-Layer Chicago Dog Dip

Grab a plate, scoop and then dip. All the usual suspects on a Chicago dog are found in this crowd-pleasing layered dip. If you can't find sport peppers in your area, try pepperoncinis instead. Make the day before and refrigerate to save time on game day.
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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 10 to 12 servings
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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

Directions

  1. Put the hot dogs in a food processor and pulse until coarsely chopped. 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. Add the garlic and stir for 30 seconds. Add the chopped hot dog and cook, stirring occasionally, until lightly golden brown, about 5 minutes. Remove from the heat and let cool completely. 
  2. Preheat the broiler. Open the buns and arrange on a baking sheet. Broil until toasted on each side, 1 to 2 minutes per side. Cut into small pieces. 
  3. Whisk together the mayonnaise and poppy seeds in a small bowl. Toss the cucumber and celery salt together in a small bowl. 
  4. Layer the dip in a medium, 3-quart glass trifle bowl or your favorite small serving dish. 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. Wrap and refrigerate until chilled, at least 1 hour or overnight. Garnish with another drizzle of mustard and serve with potato chips.
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