Dog Dip Recipes

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TEN-LAYER CHICAGO DOG DIP



Ten-Layer Chicago Dog Dip image

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.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • Whisk together the mayonnaise and poppy seeds in a small bowl. Toss the cucumber and celery salt together in a small bowl.
  • 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.
  • Copyright 2013 Television Food Network, G.P. All rights reserved
  • From Food Network Kitchens

DOG FOOD DIP



Dog Food Dip image

This dip recipe was given to me by a co-worker some 15 or more years ago. She made it for potlucks at work, and it was always gone from the nurse's station before the rest of the food was put out! It's a simple mixture of beef and cheese, but it should always be made a day in advance to allow the flavors to blend. Serve with your favorite corn chips.

Provided by Cindy Carnes

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 8h35m

Yield 48

Number Of Ingredients 5

2 pounds lean ground beef
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 pound processed cheese food, cubed
15 slices pickled jalapeno pepper slices, to taste

Steps:

  • Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low.
  • Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers. Cook and stir until all ingredients are well blended, about 10 minutes.
  • Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight.
  • Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 1.5 g, Cholesterol 20.2 mg, Fat 6.6 g, Fiber 0.1 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 166.4 mg, Sugar 0.2 g

DOG DIP



Dog Dip image

Make and share this Dog Dip recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 3

8 ounces brie cheese or 8 ounces other soft cheese
3 tablespoons coarse grain mustard
8 -10 sprigs fresh chives, snipped

Steps:

  • Mix all the ingredients together until smooth; chill.
  • Bring to room temperature and serve with hot cocktail sausages or mini frankfurters.
  • Refrigerate any unused portion.

CORN DOG DIP



Corn Dog Dip image

Transform a state fair favorite into a tasty dip with this Corn Dog Dip. With PHILADELPHIA Cream Cheese, cheddar cheese, jumbo wieners, corn kernels and more, you'll have yourself a Corn Dog Dip that everyone will love to eat with chips.

Provided by My Food and Family

Categories     Summer 2019

Time 50m

Yield 40 servings, 2 Tbsp. each

Number Of Ingredients 9

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup milk
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided
4 green onions, chopped, divided
4 OSCAR MAYER Jumbo Wieners, chopped
2 cups fresh corn kernels
1/2 cup chopped red bell peppers
1 tsp. crushed red pepper

Steps:

  • Heat oven to 375°F.
  • Mix cream cheese, sour cream, milk and 1-1/2 cups cheddar until blended.
  • Reserve 2 Tbsp. onions for later use. Combine remaining onions with all remaining ingredients except remaining cheddar in large bowl. Add cream cheese mixture; mix well.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheddar.
  • Bake 35 min. or until cheddar is melted and dip is heated through.
  • Sprinkle with reserved onions.

Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

7-LAYER CHILI DOG DIP



7-Layer Chili Dog Dip image

7 Layer Chili Dog Dip - Get ready for game day with seven layers of flavor found in this cheesy chili dog chip dip.

Provided by Deborah Harroun

Categories     Appetizer

Time 1h

Number Of Ingredients 19

1 tablespoon extra virgin olive oil
1 pound ground beef
1 small onion, chopped
1 tablespoon chili pepper
1/2 tablespoon grill seasoning
1/2 tablespoon ground cumin
1 teaspoon ground coriander
1 cup beef stock
1 can (14-oz) diced tomatoes
Chili (recipe follows)
1 tablespoon extra virgin olive oil
4 hot dogs, diced
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1/2 pound bacon
1 cup fresh tomatoes, diced
1/4 cup diced red onion
1/4 cup chopped cilantro
1 bag corn tortilla chips

Steps:

  • Heat the oil over medium high heat in a large pot. When the oil is hot and rippling, add the ground beef. Cook, breaking up, until browned and cooked through. Drain, if needed. Add the onion, chili pepper, grill seasoning, cumin and coriander; cook another 5 minutes.
  • Add 1/2 cup of the beef stock and allow to cook another minute or two, scraping up any browned bits on the bottom of the pan. Add the remaining stock and the tomatoes. Bring to a bubble, reduce the heat, and cook for an additional 10 minutes.
  • Preheat the oven to 375°F.
  • Arrange the bacon on a broiler pan and cook until crisp, 12-15 minutes. Roughly chop and reserve.
  • Meanwhile, in a pan, heat the olive oil. Add the hot dogs and cook until browned. Reserve.
  • Spread the chili in the bottom of an 8×8-inch baking dish. Layer the hot dogs on the chili, followed by the cheese. Bake for 12-15 minutes.
  • Top with dollops of sour cream, chopped bacon, tomatoes, onion and cilantro. Serve with tortilla chips for dipping.

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