With the competition ”heating up” at the RWOP (RealWomenofPhiladelphia.com) (Kraft) Video Hosting Contest, I had to “bump it up a notch” and enter an Entree worthy of Philadelphia cream cheese. I think I did it! 

I got the idea from this month’s Food Network Magazine. The magazine articled hotdogs and even entitled the edition “Hot Dog! The Grilling Issue”  with hotdogs on the cover. Not your normal everyday, mustard, ketchup-topped hotdogs either.  These turn heads and create some OOOHHHS and AAAHHHS!

So, I decided to create some “gourmet” hotdogs myself with a tangy, sweet pepper sauce by using red bell pepper and other ingredients. Blending them along with the creaminess of Philadelphia cream cheese.

I created Big Kid’s Hot Dogs with Creamy Sweet Pepper Sauce. 

I WILL be making this again!! What a treat!  Using Oscar Mayer wieners and Oscar Mayer turkey bacon along with French’s French Fried Onions.

 The Toppings that were used went very well together. The avocado, cucumber and tomatoes. I wouldn’t change a thing the next time I make this recipe. I entered the video and the recipe into the RWOP contest. Enjoy! 

Big Kid’s Hot Dogs with CreamyTomato-Pepper Sauce

Serves: 4

 Prep time: 20 minutes

Cook time: 0 minutes

Total time: 20 minutes

Ingredients:

8 Oscar Mayer hot dogs, cooked

8 hot dog buns

Sauce:

1/4 cup extra-virgin olive oil, divided

2 shallots, diced

1 teaspoon minced garlic

1/4 cup red bell pepper, chopped

1/4 cup canned diced tomatoes, drained

6oz. Philadelphia cream cheese, at room temperature

1/4 cup red wine vinegar

3 Tablespoons peach or apricot preserves

2 Tablespoons packed brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

dash cayenne pepper

Toppings:

1 medium cucumber, peeled, seeded and chopped

1 or 2 avocados, halved, pit removed and chopped

3 roma tomatoes, halved and sliced lengthwise

1/4 cup chopped french fried onions

6 to 8 strips Oscar Mayer Turkey Bacon, cooked, chopped

 Instructions:

In a food processor, place bell pepper and pulse until finely chopped. Drain. Add the remaining sauce ingredients to the food processor and pulse until combined. Taste. If sauce is too sour, add preserves by 1/4 teaspoonfuls until desired flavor. Sauce should be tangy and sweet.

Heat oil in a 12-inch skillet over medium-high heat. Saute garlic, and shallots for 1 minute. Add next 7 ingredients and cook for 30 to 45 minutes or until mixture has thickened; stir occasionally. Remove from heat and cool. Spoon into dressing cups or other single serving decorative serving cups.

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