Best Dog Dip Recipes

HOT DOG MUMMIES WITH HONEY MUSTARD DIP

Steps:

• Separate crescent roll dough into 2 rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog., Place 1 in. apart on an ungreased baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes. Using mustard, add eyes. In a small bowl, combine the dip ingredients; serve with mummies.

COTTAGE CHEESE HORSERADISH DIP ( FROM THE DOG TEAM TAVERN )

Steps:

• 1. The morning you're going to serve this, combine all ingredients and refrigerate. This gives the flavors time to blend and mellow. Check the seasoning before serving. If you've used fresh dill, garnish with a few sprigs before serving. This was served at the Inn with ridged potato chips. It also goes well with crudité or any of your favorite things to dip.

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

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.

CHILI-CHEESE DOG DIP

Steps:

• Place unwrapped block of cream cheese on microwaveable plate; top with remaining ingredients.
• Microwave on HIGH 45 sec. to 1 min. or until cheddar is melted and chili is heated through.

CHILI DOG DIP (MICROWAVE)

Steps:

• Heat hot dogs in the microwave for 30 seconds. Chop into bite-sized pieces.
• In a 9x9 glass baking dish, spread the package of cream cheese.
• Pour the can of chili over the cream cheese.
• Place hot dog pieces on top of chili.
• Place chopped onions on top of hot dog pieces.
• Sprinkle cheese over top of everything.
• Heat in microwave on high for 5 minutes, or until cheese is melted and dip is heated through.
• Serve with Fritos, tortilla chips, or any other of your favorite dippers!

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.

HOT DOG SPREAD / DIP

Steps:

• Cut hot dogs into 1/2 inch pieces, place in food processer and pulse on low until chopped (not smooth). Add mustard, onion, pickle relish and dash of pepper, pulse on low until meat is a bit finer. Add salad dressing and pulse on low until almost smooth.

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.

CORN DOG DIP

Steps:

• Heat oven to 375°F.
• Mix cream cheese, sour cream, milk and 1-1/2 cups cheddar until blended.
• Reserve 2 Tbsp. onions for later use. Combine remaining onions with all remaining ingredients except remaining cheddar in large bowl. Add cream cheese mixture; mix well.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheddar.
• Bake 35 min. or until cheddar is melted and dip is heated through.
• Sprinkle with reserved onions.

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.

CHILI CHEESE DOG DIP RECIPE - (4/5)

Steps:

• Unwrap crescent dough and cut each triangle into 3 strips. Roll cocktail wieners up into dough strips and place around the edge of a round baking dish and set aside. In a bowl, mix cream cheese, chili and cheddar. Place mixture in center of the dish. Sprinkle some extra cheese on top. Bake at 350 for 20 minutes. Serve while hot. Grab a wrapped dog and dip it in the chili cheese dip!

CHILI CHEESE DOG RING DIP

Steps:

• Heat oven to 375°F.
• Unroll, then separate breadsticks. Cut each wiener crosswise into 3 pieces. Place 1 wiener piece at one short end of each breadstick; roll up.
• Stand wrapped wieners around edge of large cast-iron skillet.
• Bake 16 to 18 min. or until bread is golden brown.
• Meanwhile, brown meat with onions in large nonstick skillet on medium heat. Add dry seasonings, flour, water and tomato sauce; mix well. Cook 3 to 5 min. or until slightly thickened. Remove from heat.
• Spoon meat mixture into center of cast-iron skillet; top with cheese. Bake 5 min. or until cheese is melted.

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.

CHILI CHEESE DOG DIP

Steps:

• Preheat the oven to 350°F.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 has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.