- 6 hot dogs
- 6 slices of bacon
- 2 tablespoons vegetable oil
- 6 hot dog buns, split and warmed
- 1 Hass avocado, cut into 12 slices
- 1/4 cup plus 2 tablespoons sour cream
- 1/4 cup plus 2 tablespoons spicy salsa
How to make this recipe
- Pat the hot dogs and bacon dry with paper towels. Wrap each hot dog with a slice of bacon in a spiral; secure the bacon at each end with a toothpick.
- In a large skillet, heat the vegetable oil until shimmering. Add the hot dogs and cook over moderate heat, turning, until the bacon is crisp, about 5 minutes. Transfer the hot dogs to paper towels to drain. Discard the toothpicks.
- Tuck the hot dogs in the buns. Top with the sliced avocado, sour cream and salsa and serve.
Photo © Wendell T. Webber Published July 2008