Hot Dog Topping Ideas

Chicago, New Mexico and California-style hot dogs with pickle relish, tomato slices and shredded cheeses as toppings

Wherever you’re traveling this 4th of July, we have you covered with our regional hot dog and topping suggestions. 

  • Chicago: All-beef dog topped with yellow mustard, chopped white onion, bright green sweet pickle relish, dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. If you can find poppy-seed buns, this is the time to use them.
  • New York: Beef franks with an all-natural casing, topped with mustard and sauerkraut. You can also go the extra mile with an optional topping of sweet onions sautéed in a tomato-based sauce.
  • Texas: Bring on the heat! Top with spicy chili (Texas-style means beef, no beans) and shredded cheese.
  • New Jersey: Also known as a potato dog, this spicy frank is topped with diced stewed potatoes tossed with brown mustard.
  • New Mexico: Toppings include chili-spiked mayonnaise, diced green chilis, shredded Monterey Jack cheese and pico de gallo.
  • Midwest: Just the basics here: ketchup, mustard, sauerkraut and/or pickle relish.
  • California: Slip on those Hollywood-style sunglasses as you top your dogs with guacamole, chopped cooked bacon, diced ripe tomatoes and shredded American or Cheddar cheese.
  • Georgia: Southern-style means a scrambled dog. Chop cooked hot dogs and spoon into buns, then top with chili, minced onions and pickles. On the side: oyster crackers, of course!
  • Kansas City: Pork sausage served up in a sesame seed bun, topped with brown mustard, sauerkraut and melted Swiss cheese.
  • Cincinnati: Top your hot dogs with yellow mustard, chili, diced onion and shredded Cheddar.
  • Carolina: Classic toppings such as chili and diced onion are joined by traditional coleslaw in this regional favorite.