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what goes on your hot dog?

me = hot dog must have soft squishy buttered bread or roll. Ketchup only, boring I suppose.


Asked by hibbingmom at 11:04 PM on Apr. 19, 2010 in Food & Drink

Level 35 (71,876 Credits)
This question is closed.
Answers (15)
  • Depends on the dog. I fix it the "southern way" if it is an Oscar Meyer, which is mustard, chili, coleslaw (most people use chopped onion also, but I leave that out). If it is a Nathan's or a Hebrew National I really like it with just spicy brown mustard or add bacon and shredded cheddar.

    Answer by NikkiMomof2grls at 9:08 AM on Apr. 20, 2010

  • Ketchup & HOT CHIPS! MY FAVV.

    Answer by yamil519 at 11:06 PM on Apr. 19, 2010

  • Mustard and dill relish. If I am feeling adventurous, maybe onion or shredded cheddar

    Answer by BradenIsMySon at 11:08 PM on Apr. 19, 2010

  • Ketchup, mustard, onions, sometimes chili, and sweet relish.

    Answer by Mrs.BAT at 11:08 PM on Apr. 19, 2010

  • Oh and sometimes I get that bottled cheese stuff that you heat up.

    Answer by Mrs.BAT at 11:08 PM on Apr. 19, 2010

  • chili and slaw for me!

    Answer by CaseyErin at 11:11 PM on Apr. 19, 2010

  • chilli and mustard... mmmmm... also i dont eat the so called good hotdogs like hebrew national or what have u.. i actually like the cheap ones. and chicken ones

    Answer by chrstny88 at 11:12 PM on Apr. 19, 2010

  • The works! Mustard, ketchup, chili, cheese and onions! YUMMMMMMM!

    Answer by Anonymous at 11:17 PM on Apr. 19, 2010

  • i like chili on mine. but we had them tonight on wheat bread with american cheese and ketchup. over a camp fire is the best though, straight off the stick!

    Answer by jennifer588 at 11:39 PM on Apr. 19, 2010

  • I can't eat ketchup on them, when we do have them...which is rare. Just dill relish and yellow mustard. Burgers only mustard and dill chips. lol Although doing a chili dog/burger is mustard, dill relish, chili, onions and some shredded cheese and sometimes a bit of sour cream.

    Answer by daisy521 at 1:32 AM on Apr. 20, 2010