Ketchup, mustard and relish have nothing on these gourmet toppings. 

Forget the plain old traditional condiment trio and whip up these gourmet hot dog toppings for your next barbecue fiesta.

🌭 CHILI TOPPING

Makes 8 Servings | Hands-on Time: 10 minutes | Total Time: 30 Minutes

Ingredients:

1 tbsp vegetable oil

1 onion, finely chopped

500 g lean ground beef

1 cup tomato sauce

1/2 cup ketchup

1/2 cup reduced-sodium beef broth

2 tbsp brown sugar

4 1/2 tsp Worcestershire sauce

1 tbsp chili powder

1 tsp garlic powder

1 tsp onion powder

1/4 tsp hot pepper flakes (optional)

salt and pepper

Method:  In skillet, heat oil over medium-high heat. Cook onion for 2 to 3 minutes. Add ground beef; cook, stirring and breaking up meat with wooden spoon, until beef is no longer pink, about 5 minutes. Add tomato sauce, ketchup, broth, brown sugar, Worcestershire sauce, chili, garlic and onion powders, and hot pepper flakes, if using. Season with salt and pepper. Reduce heat to medium-low and cook, stirring often, until mixture has thickened slightly, 10 to 15 minutes.  (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.)

Spoon onto hot dogs and sprinkle with grated Cheddar cheese and chopped green onions, if desired.

PER SERVING about 155 cal, 11 g pro, 7 g total fat (2 g sat. fat), 12 g carb (1 g dietary fibre, 9 g sugar), 35 mg chol, 450 mg sodium, 2 mg iron

🌭 SPINACH & ARTICHOKE TOPPING

Makes 8 Servings | Hands-on Time: 10 minutes | Total Time: 20 Minutes

Ingredients:

1 tbsp vegetable oil

1/2 small onion, chopped

1 250 g pkg cream cheese, cubed

2/3 cup 2% milk

1 cup grated Parmesan cheese

1/2 tsp garlic powder

250 g frozen chopped spinach, thawed and well drained

1 320 g jar artichoke hearts in oil, drained and chopped

2 tbsp mayonnaise

2 tbsp sour cream

salt and pepper

Method:  In large skillet, heat oil over medium-high heat. Add onion and cook until starting to brown, 3 to 5 minutes. Add cream cheese, milk, Parmesan and garlic powder; cook, stirring constantly, until cheese begins to melt. Add spinach, artichokes, mayonnaise and sour cream; cook, stirring often, until mixture is smooth and heated through, 3 to 5 minutes. (Make-ahead: Can be covered and refrigerated for up to 5 days. Reheat before serving.)

Spoon onto hot dogs.

PER SERVING about 250 cal, 6 g pro, 20 g total fat (9 g sat. fat), 11 g carb (4 g dietary fibre, 3 g sugar), 50 mg chol, 525 mg sodium, 1 mg iron.

🌭 TERIYAKI PINEAPPLE SALSA

Makes 8 Servings | Hands-on Time: 15 minutes | Total Time: 15 Minutes

Ingredients:

1 1/2 cups finely diced fresh pineapple

1 mini cucumber, finely diced

1/3 cup chopped fresh cilantro

1/4 cup finely chopped red onion

1/2 fresh jalapeño pepper, seeded

and finely chopped (optional)

1 tbsp reduced-sodium soy sauce

1 tbsp mirin

1 tbsp granulated sugar

Method:  In bowl, combine pineapple, cucumber, cilantro and onion, and jalapeño, if using. Set aside. In small bowl, mix soy sauce, mirin and sugar until sugar has dissolved. Pour over reserved pineapple mixture and toss to coat ingredients well. (Make-ahead: Can be covered and refrigerated overnight. If necessary, drain before using.)

Spoon onto hot dogs.

PER SERVING about 35 cal, 1 g pro, 0 g total fat (0 g sat. fat), 8 g carb (1 g dietary fibre, 6 g sugar), 0 mg chol, 55 mg sodium, 0.2 mg iron.

🌭 SECRET BURGER SAUCE

Makes 8 Servings | Hands-on Time: 10 minutes | Total Time: 10 Minutes

Ingredients:

1/2 cup mayonnaise

1 tbsp very finely chopped white onion

2 tbsp relish

2 tbsp ketchup

2 tsp prepared mustard

1 tsp white vinegar

1 tsp granulated sugar

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp salt

Method:  In bowl, combine mayonnaise, onion, relish, ketchup, mustard, vinegar, sugar, paprika, garlic powder and salt. Cover and refrigerate for at least 2 hours. (Make-ahead: Can be covered and refrigerated for up to 5 days.)

Spoon onto hot dogs and sprinkle with shredded ice burg lettuce, diced onion and dill pickle slices, if desired.

PER SERVING about 110 cal, 0 g pro, 11 g total fat (2 g sat. fat), 3 g carb (0 g dietary fibre, 3 g sugar), 6 mg chol, 245 mg sodium, 0.1 mg iron.

🌭 MEXICAN-STYLE CORN SALSA

Makes 8 Servings | Hands-on Time: 10 minutes | Total Time: 25 Minutes

Ingredients:

2 cups fresh or frozen corn kernels, thawed and drained

1/3 cup mayonnaise

1/4 cup crumbled feta cheese (approx.)

1/4 cup chopped fresh cilantro (approx.)

juice of 1/2 lime

1 tsp chili powder

1/2 tsp smoked paprika

pepper

Method:  In dry skillet, cook corn over medium-high heat, stirring occasionally, until starting to brown, 3 to 5 minutes. Transfer corn to bowl and let cool for 10 minutes. Stir in mayonnaise, feta, cilantro, lime juice, chili powder and smoked paprika. Season with pepper; mix well. (Make-ahead: Can be covered and refrigerated overnight.)

Spoon onto hot dogs and sprinkle with crumbled feta and chopped fresh cilantro, if desired.

PER SERVING about 115 cal, 2 g pro, 8 g total fat (2 g sat. fat), 9 g carb (1 g dietary fibre, 4 g sugar), 8 mg chol, 125 mg sodium, 0.3 mg iron.

🌭 ALABAMA-STYLE CREAMY BARBECUE SAUCE

Makes 8 Servings | Hands-on Time: 5 minutes | Total Time: 5 Minutes

Ingredients:

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup store-bought barbecue sauce

1 tbsp cider vinegar

2 tsp Worcestershire sauce

2 tsp lemon juice

1 tsp prepared horseradish

1 tsp brown sugar

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic powder

hot sauce (optional)

salt and pepper

Method:  In bowl, combine mayonnaise, sour cream, barbecue sauce, vinegar, Worcestershire sauce, lemon juice, horseradish, brown sugar, paprika, onion and garlic powders, and hot sauce, if using. Season with salt and pepper. Cover and refrigerate for at least 2 hours. (Make-ahead: Can be covered and refrigerated for up to 5 days.)

Spoon onto hot dogs and sprinkle with shredded red cabbage and crumbled potato chips, if desired.

PER SERVING about 80 cal, 0 g pro, 7 g total fat (1 g sat. fat), 5 g carb (0 g dietary fibre, 4 g sugar), 7 mg chol, 150 mg sodium, 0.2 mg iron.

🌭 ONION & CREAM CHEESE TOPPING

Makes 8 Servings | Hands-on Time: 10 minutes | Total Time: 30 Minutes

Ingredients:

1 tbsp unsalted butter

2 Vidalia onions, minced

1 250 g pkg. cream cheese, cubed

1/4 cup 2% milk

3 to 4 slices jalapeño pepper or pickled pepperoncini, chopped (approx.)

1 dill pickle, finely diced

1 tbsp old-fashioned mustard

salt and pepper

crispy onions (optional)

Method:  In skillet, melt butter over medium-low heat. Add onions and cook, stirring occasionally, until golden, about 15 minutes. Reduce heat to low; add cream cheese, milk, jalapeño, pickle and mustard; stir until cream cheese has melted. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days in the refrigerator. Reheat before serving.)

Spoon onto hot dogs and sprinkle with sliced jalapeño and crispy onions, if using.

PER SERVING about 155 cal, 3 g pro, 12 g total fat (7 g sat. fat), 9 g carb (1 g dietary fibre, 6 g sugar), 35 mg chol, 200 mg sodium, 0.3 mg iron.

🌭 RANCH GUACAMOLE

Makes 8 Servings | Hands-on Time: 10 minutes | Total Time: 10 Minutes

Ingredients:

2 ripe avocados

2/3 cup sour cream

1/3 cup buttermilk

2 tsp lemon juice

4 cocktail tomatoes, diced (or 1 Roma tomato)

2 tbsp very finely chopped onion

2 tbsp chopped fresh chives

2 tbsp chopped fresh flat-leaf parsley

1 tbsp chopped fresh dill

1/2 tsp garlic powder

1/2 tsp onion powder

salt and pepper

Method:  In bowl, mash avocados with fork. Add remaining ingredients and mix well. (Make-ahead: Surface can be covered directly and refrigerated for up to 4 hours.)

Spoon onto hot dogs.

PER SERVING about 125 cal, 2 g pro, 10 g total fat (3 g sat. fat), 7 g carb (4 g dietary fibre, 2 g sugar), 10 mg chol, 50 mg sodium, 0.6 mg iron