Ingredients
Scale
- 4 all beef hot dogs
- 4 hot dogs buns
- 1 (9 ounce) container nacho cheese dip
- ¼ cup onion (chopped)
- pickled jalapeno slices
- salsa
Guacamole- - 2 ripe avocados (flesh scooped out and pitted)
- ¼ cup cilantro
- the juice of 1 lime
- 1 garlic clove (minced)
- salt (to taste)
Instructions
- To make guacamole- in a large bowl add avocados. Add lime juice and mash together with a fork. Stir in garlic, cilantro, and salt. Cover and refrigerate until needed.
- Heat an outdoor grill (or an indoor grill pan) to medium-high heat. Grill hot dogs until they are slightly charred on the outside. Heat nacho cheese dip according to package directions.
- Place hot dog buns onto the grill and grill until lightly toasted. Place grilled hot dogs onto the buns. Top with nacho cheese, guacamole, onion, salsa, and jalapeno slices.