Best Ten Layer Chicago Dog Dip Recipes

Five-Layer Reuben Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 13

1 1/2 cups shredded Swiss (about 6 ounces)
1 cup mayonnaise
2 teaspoons spicy brown mustard
4 ounces cream cheese
Kosher salt and freshly ground black pepper
2 cups prepared dry coleslaw mix
2 cups prepared sauerkraut
1 tablespoon white vinegar
8 ounces thinly sliced corned beef
1/2 cup prepared chili sauce, such as Heinz
1/2 cup ketchup
4 slices seeded rye bread, toasted and cut into small pieces
Rye bread toasts, rye crackers or potato chips for serving

Steps:

Combine the Swiss cheese, 1/2 cup of the mayonnaise, the mustard, cream cheese, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Blend until very smooth. Remove and set aside. Rinse out the food processor bowl.
Combine the coleslaw, sauerkraut, vinegar, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Pulse until coarsely chopped. Remove and set aside. Rinse out the food processor bowl.
Add the corned beef to the food processor and pulse until coarsely chopped.
Whisk together the remaining 1/2 cup mayonnaise, the chili sauce, ketchup and a few grinds of black pepper for the sauce.
Layer the dip in your favorite 3-quart serving dish. Spread out the cheese mixture on the bottom. Then top with, in even layers, the corned beef, rye bread, sauce and sauerkraut mixture.
Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with rye bread toasts, rye crackers or potato chips.
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From Food Network Kitchens

Chicago Dogs image

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

4 all-beef hot dogs
4 poppy seed hot dog buns (see Cook's Note)
Yellow mustard
1 dill pickle, quartered lengthwise
1 medium tomato, cut into 8 wedges
Chicago-style relish (see Cook's Note)
1/2 sweet white onion, finely diced
8 sport peppers (see Cook's Note)
Celery salt

Steps:

Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.