Hot dogs and fondue. Now there’s a match made in hot dog heaven. Perfect for a carefree summer day of fun with the family.
Recipe by Sue Doeden courtesy M.A. Gedney
- 4 unsliced hotdog buns
- 1/2 cup (1 stick) butter, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 4 ounces American cheese, grated or cut into small cubes
- 1 tablespoon milk
- 1/4 cup catsup
- 2 tablespoons DelMonte, Gedney or Cains Sweet Pickle Relish
- 1 teaspoon mustard
- 8 hot dogs
- 1 Preheat oven to 350 degrees.
- 2 Cut a very thin slice of top and bottom crust from each hotdog bun. Crusts can be used to make bread crumbs for meat loaf or to feed the birds.
- 3 Cut each bun in half lengthwise and place on an ungreased baking sheet.
- 4 Arrange hot dogs on another baking sheet in a single layer.
- 5 Mix butter, garlic powder and paprika. Spread butter mixture on both sides of hotdog buns.
- 6 Place buns and hot dogs in preheated 350-degree oven. Bake for 15 minutes, turning buns over half way through the baking time.
- 7 While hot dogs and buns are baking, put cheese and milk in a small saucepan over low heat. Stir until cheese is melted. Add catsup, pickle relish and mustard. Stir until ingredients are blended together and heated through. If mixture seems too thick, stir in additional milk, a tablespoon at a time, until it is the desired consistency.
- 8 Remove both pans from oven and allow to cool slightly on baking sheets. Cut baked buns into cubes. Cut each hot dog into 4 pieces. Arrange on a serving platter. Spoon warm cheese mixture into a small bowl and place on platter with bread and hotdogs. Use fondue forks to dip hotdogs and buns into cheese fondue mixture. Serves 6 to 8.