Ten-Layer Chicago Dog Dip

All the toppings of a Chicago dog are found in this crowd-pleasing dip. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3n3cAO3 Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Ten-Layer Chicago Dog Dip Recipe courtesy of Food Network Kitchen Total: 1 hr 45 min' Active: 30 min Yield: 10 to 12 servings Level: Intermediate 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 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 Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Ten-Layer Chicago Dog Dip | Food Network https://youtu.be/ZyEZ4bZEIN4