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The Seattle Hot Dog

We've created our own take on a traditional hot dog from Seattle. Known for being loaded with cream cheese and onions, this loaded ballpark favorite has a sweet tanginess that perfectly complements the rich, savory sausage. For our recipe, we've piled up a hot dog with sweet onions, cream cheese, and some spicy jalapeno pickles to give an added crunch and kick of heat. Make your own version at home to spice up the menu at your next backyard BBQ.

preparation & ingredients

4-6 hot dogs or sausages

1/2 cup Olympia Provisions Pickled Walla Walla Sweet Onions

1/4 cup Murray's Spicy Jalapeno Pickle Chips

2 TBSP (or to taste) Sriracha Sauce

4-6 hot dog buns

3/4 cup Champlain Valley Creamery Organic Cream Cheese

2 TBSP Sir Kensington's Dijon Mustard

2 scallions, thinly sliced on a bias

Take the cream cheese out of the refrigerator at least a half hour before serving. Whip it slightly and set aside.
Thinly slice the jalapenos and a few pickle spears from the spicy jalapeno pickles jar. Set aside.
Preheat a charcoal or gas grill to medium and sear the dogs, ensuring they char and blister on all sides but do not burn. The dogs should take no longer than 7 minutes over direct heat to cook.
Warm the buns over the grill or in a 200 degree F oven.
Spread a swipe of cream cheese onto one side of each bun. Lay a bed of the pickled walla walla onions into the buns, followed by the hot dogs and the sliced pickled jalapenos after that.
Drizzle with Sir Kensington’s dijon mustard and Sriracha and top with a sprinkling of chopped scallions.

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