Our neighborhood has lots of activities in celebration of Independence Day. My girls and their friends and boyfriends spent the afternoon on the lake. I knew they would come in starving, so I wanted to have a little snack ready to pop in the oven to hold them over until dinner. I had a little leftover chili in the freezer that I wanted to use so I created this little gem of a dip. The children went nuts over it! It really was good. I made hot dog bun toast to use for dipping, but I think Frito scoops would work great.
Chili Cheese Dog Dip
Ingredients:
1 8-count package hot dog buns
1 8-ounce package cream cheese, softened
1 15-ounce can hot dog chili, no beans
1 6-8 count package of your favorite hot dog, cut into bit size pieces
1 tablespoon butter
1 cup cheddar cheese
Hot Dog relish, I prefer dill
Mustard
Directions:
Preheat oven to 350 degrees. Open each hot dog bun and separate into 2 pieces. Cut each side of the bun into one inch pieces. Place the bun pieces on a large baking pan and bake 15-20 minutes until the pieces are browned and crispy. Remove from oven and set aside. In a large skillet, brown the hot dog pieces in the butter. Drain and set aside. Spread the cream cheese into the bottom of an 8 x 11 baking dish. Next, spread the chili over the cream cheese and then add the cheddar cheese followed by the hot dog pieces. Bake about 20 minutes until cheese is melted. Remove from oven and add a drizzle of mustard and then the relish. Serve warm with the hot dog bun pieces.