Ten-Layer Chicago Dog Dip

Ingredients

• 1 pound all-beef hot dogs 
• 1 teaspoon celery salt 
• 1.5 cups dill pickles chopped ( 10 spears)
• 1  cucumber english cut into small pieces
• 1 clove garlic chopped
• 3  hot dog buns 
• 1 cup mayonnaise 
• 5.5 ounces sport peppers chopped
• 1 tablespoon poppy seeds 
• 12 servings potato chips for serving
• 1 cup relish sweet
• 3 medium tomatoes chopped
• 1 tablespoon vegetable oil 
• 1 large onion white chopped
• 14 ounce mustard yellow

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• whisk
• broiler

Directions

1. Put the hot dogs in a food processor and pulse until coarsely chopped.
2. 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.
3. Add the garlic and stir for 30 seconds.
4. Add the chopped hot dog and cook, stirring occasionally, until lightly golden brown, about 5 minutes.
5. Remove from the heat and let cool completely.
6. Preheat the broiler. Open the buns and arrange on a baking sheet. Broil until toasted on each side, 1 to 2 minutes per side.
7. Cut into small pieces.
8. Whisk together the mayonnaise and poppy seeds in a small bowl. Toss the cucumber and celery salt together in a small bowl.
9. Layer the dip in a medium, 3-quart glass trifle bowl or your favorite small serving dish.
10. 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.
11. Garnish with another drizzle of mustard and serve with potato chips.
12. From Food Network Kitchens