Dogdip Recipes

EASY CHILI CHEESE DOG DIP RECIPE

Steps:

• Preheat oven to 350.
• Unroll crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail weiner, forming a Pig in a Blanket.
• Place each Pig in a blanket side by side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
• In a medium sized bowl, mix cream cheese, chili, and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
• Bake for 20 minutes, or until the dip is bubbly and the cheese is melted. Top dip with diced scallions and let cool for 5 to 7 minutes before serving.

CHILI CHEESE DOG DIP RECIPE - (4.8/5)

Steps:

• Preheat the oven to 350°F. Unroll crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail wiener, forming a "pig in a blanket". Place each pig in a blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil. In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese. Bake for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5 to 7 minutes before serving.

DOG DIP

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.

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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• From Food Network Kitchens

DOG FOOD DIP RECIPE - (4/5)

Steps:

• Directions 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.