Ten-Layer Chicago Hot Dog Dip
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
This ten-layer dip features all the components of a classic Chicago hot dog, beautifully layered. It includes bun pieces, sausage, pickles, and many other ingredients that add a rich, vibrant flavor. It's best prepared in a clear bowl for a more impressive presentation. Assemble the dip the night before and refrigerate it to avoid fuss before the party. Serve with potato chips, scoop up the dip, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 10 beef sausages (about 450 g)
- 1 tbsp. vegetable oil
- 1 large white onion, chopped
- 1 clove garlic, chopped
- 3 hot dog buns
- 1 cup mayonnaise
- 1 tbsp. poppy seeds
- 1 cucumber, cut into small pieces
- 1 teaspoon celery salt
- 3 medium tomatoes, diced
- 1 1/2 cups chopped pickled peppers or pepperoncini (about 150 g)
- 1 jar (400 g) of yellow mustard
- 1.5 cups chopped pickled cucumbers (about 10 strips)
- 1 cup sweet pickle relish
- Potato chips, for serving
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Recipes with similar ingredients: sausages, hot dog buns, cucumbers, tomatoes, vegetable relish, pickled cucumber, celery salt, mustard, peperoncino pepper, poppy
Cooking the dish according to the recipe:
- Place the sausages in a food processor and chop them coarsely.
In a large nonstick skillet, heat the vegetable oil over medium-high heat, add one-third of the onion and cook, stirring, until softened and lightly golden, about 4 minutes. - Add the garlic and stir for 30 seconds. Add the sliced sausages and cook, stirring occasionally, until lightly golden, about 5 minutes. Remove from heat and let cool completely.
- Preheat the oven to broil. Cut the buns and arrange them on a baking sheet. Toast for 1-2 minutes on each side. Cut into small pieces.
- In a small bowl, combine the mayonnaise and poppy seeds. In a small bowl, combine the cucumber and celery salt.
- Place the sauce in a 3-quart glass bowl (or other suitable bowl). Spread the tomatoes in an even layer, then layer the peppers, toasted buns, mustard, remaining onions, sausages, pickles, poppy seed sauce, relish, and cucumbers on top in separate layers.
- Cover and refrigerate until completely chilled, at least 1 hour or overnight. Drizzle with mustard and serve with potato chips.
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