All the toppings of a Chicago dog are found in this crowd-pleasing dip.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3n3cAO3Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Ten-Layer Chicago Dog DipRecipe courtesy of Food Network KitchenTotal: 1 hr 45 min'Active: 30 minYield: 10 to 12 servingsLevel: IntermediateIngredients10 all-beef hot dogs (about 1 pound)1 tablespoon vegetable oil1 large white onion, chopped1 clove garlic, chopped3 hot dog buns1 cup mayonnaise1 tablespoon poppy seeds1 English cucumber, cut into small pieces1 teaspoon celery salt3 medium tomatoes, chopped1 1/2 cups chopped sport peppers or pepperoncini (about 5 1/2 ounces)One 14-ounce container yellow mustard1 1/2 cups chopped dill pickles (about 10 spears)1 cup sweet pickle relishPotato chips, for servingDirectionsPut 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.Copyright 2013 Television Food Network, G.P. All rights reservedFrom Food Network KitchensSubscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkTen-Layer Chicago Dog Dip | Food Networkhttps://youtu.be/ZyEZ4bZEIN4