Here’s How to Throw a Kick-Ass Hot Dog Party

There is no wrong way to eat a hot dog. There are preferences — for salty or sweet, minimalist or an unruly pile of toppings — but the pure fat-and-salt equation of a hot dog makes it a perfect canvas for experimentation. Screw any establishment that insists a hot dog must only look one way, or be eaten one way. You can dunk it in batter, wrap it in dough, or chop it up to top stews and casseroles. You can even plan an entire party around it, and this summer, we recommend that you do.

“I love that a hot dog can be transformed into so many things,” says Alyse Whitney. The author of Big Dip Energy, Whitney is something of an expert on the art of both ingredient transformation and party throwing. We spoke to her about all the components needed to create the perfect hot dog party, from the toppings bar, to the sides, to, of course, the dips. Whether you’re partial to all-beef franks or veggie dogs, here is how to organize a hot dog buffet so everyone can experiment and find their heart’s true hot dog.

Consider the four core components

There are of course the classic toppings: ketchup, mustard, relish, and chili. But dig down into why these are considered classic toppings, and you’ll unlock a whole new understanding of how to top your hot dog. Ketchup is slightly sweet, and contrasts with the saltiness of the dog, while mustard is brighter and more astringent. Relish provides crunch against the soft fattiness of the meat. And chili or cheese adds creaminess. For Whitney, thinking in terms of sweet, sour, crunchy, and creamy makes it easier to expand on tradition.

For instance, instead of ketchup, you can try a jam or chutney, or a red wine reduction. There are of course dozens of mustard varieties to choose from, but you can also use a sharp pesto or chimichurri. For crunch, consider adding potato chips, corn nuts, or chevdo. And “it doesn’t have to be just a jarred pickled relish,” Whitney says. “Sometimes, a relish is me chopping up a bunch of kimchi and a little bit of apple.” You can make quick pickles of onion or shallots, chop some jarred artichokes, add chile crisp, or wrap your hot dogs in ribbons of raw cucumber for a more refreshing bite.

Balance salt and fat

While it is tempting to want to crush an entire bag of kettle chips on top of your hot dog, or slather it in cheese sauce, that just might be overkill. Hot dogs are rich and salty on their own, so the best toppings should enhance those qualities, instead of, as Whitney says, “overpowering fat on fat.” That doesn’t mean you can’t use a garlicky aioli or a cheese sauce. Whitney says the best way to infuse a hot dog with flavor is to swipe some flavored mayo on the bun while you griddle it, or smear mayo on one side of the bun while reserving the other side for something with more bite, like salsa or grilled pineapple.

Whitney also avoids going too salty with toppings. If you want an olive tapenade, go light, and if you are making a cheese sauce, use a milder cheese like American or mozzarella instead of something like feta.

Think outside the bun

Your experimentation needn’t stop with the toppings. What you serve the hot dog in can change how you approach the whole endeavor. Instead of a regular bun, try using naan, pita, or scallion pancakes. For gluten-free guests, Whitney suggests wrapping a hot dog in a corn tortilla and air frying it, which will give you something like a corn dog without the batter. “I was on Chopped as a judge recently, and one of the basket ingredients was a hot dog chimichanga,” Whitney says. “That was absolutely horrifying to look at, but it wasn’t bad tasting. It was like a hot dog burrito.”

Don’t forget the sides

“With a picnic or a barbecue you’re expecting some potato salad and mac salad. Those are great,” says Whitney. “I actually prefer a pasta salad that’s nice and acidic and bright, and also can sit out longer.” But since it’s a hot dog party, why not have hot dogs on the sides? You can make a classic franks and beans, or Whitney’s Beanie Weenie Hummus, in which you blitz a can of baked beans with garlic and onion powder and top it with Lil’ Smokies. You can also top a creamy mac salad with seared Spam and hot dogs.

A grilled vegetable is crucial, both to balance the palate and to act as another vehicle for dips and sauces. Grilled corn can go well with something like Whitney’s Elote to Love dip, and grilled radicchio works with a citrusy vinaigrette or herb sauce. Ultimately, “you want things to be able to work on the hotdog or as a side,” says Whitney. “Everything being cohesive and mix and match makes for a lot more fun for people at a party. And it’s also less menu planning you have to do.”

Dina Ávila is a photographer in Portland, Oregon.