Chicago Dogs

Neon relish

• 1/2 cup sweet pickle relish
• 2 drops green food coloring
• 2 drops yellow food coloring

Chicago dogs

• 4 natural casing hot dogs
• 4 buns
• 4 unsliced buns
• 1 egg white, beaten
• poppy seeds
• prepared yellow mustard
• diced onion
• halved tomato slices
• relish (see above)
• dill pickle spears
• sport peppers
• celery salt
• kettle-style potato chips, for serving

Prepare the buns:

Preheat oven to 400 F. Slice buns lengthwise through the top, leaving the base intact. Brush tops with egg white and sprinkle generously with poppy seeds. Bake buns until lightly toasted, 5 minutes.

Preheat grill to medium-high. Stir relish and food coloring together.

Grill hot dogs, covered, to desired doneness. Serve hot dogs in buns, assembled with toppings as listed in order above.

Makes 4 servings, 10 WW PointsPlus each.