Hot Dog Spread Dip Food

TEN-LAYER CHICAGO DOG DIP

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.
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HOT SEAFOOD SPREAD

Steps:

• In a large bowl, beat the first nine ingredients until blended. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Fill bread shell with seafood mixture. , Place on an ungreased baking sheet. Cover top edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 25-35 minutes longer or until crust is golden brown and spread is heated through. Serve with vegetables and bread cubes.

DOG FOOD DIP

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.

HOT CHEESE SPREAD

Steps:

• In a large bowl, combine the cheese, onion and mayonnaise. Spoon into a greased 1-qt. baking dish. , Cover and bake at 350° for 25-30 minutes or until bubbly around the edges; stir. Serve with crackers or breadsticks.