In Chicago you have your sport peppers, relish, and celery salt. In the south you have coleslaw. In New York, you have mustard (and you better not ask for ketchup). Here in Seattle, we have grilled onions and cream cheese. I'm talking about hot dogs, and I think our Seattle dog pretty much can't be beat.
Every hot dog cart in Seattle serves up a variation on the Seattle dog. Some people like a polish sausage, others get a veggie dog. Sometimes you add sriracha or jalapeños. If you're smart, you add mustard. But you always, ALWAYS add cream cheese and grilled onions. 
And what better time to get your hot dog on than the Super Bowl!? This recipe is super fun, especially if you're a Seahawks fan! I'm hoping we beat the Broncos so bad that they'll be running back to their mommies, asking for their blankies… so I made baby broncos in blankies, Seattle dog style! 
Basically, we have pigs in a mustard-brushed puff pastry blanket, with a grilled onion, jalapeño, cream cheese dip, plus a little sriracha on the side. These little piggies are also fun on their own, and the dip is great with crackers or chips. 
Just plan ahead, there's a bit of prep work, but nothing too crazy. The store-bought puff pastry has to thaw (it takes about 45 minutes), and the onions take about the same amount of time to caramelize and cool. I used all-beef lil' smokies, and Aidell's chicken and pineapple mini sausages, but you could also use full size sausages and cut them in quarters.
Pigs 'n a Blanket with Grilled Onion Cream Cheese Dip (AKA Cry Baby Broncos in a Blankie, Seattle Dog Style)
Grilled Onion Cream Cheese Dip
1.5 large sweet onions, diced small
2 tablespoons butter
salt & pepper
1 8oz package cream cheese, room temperature
1 cup sour cream
Pinch granulated garlic
1 cup finely grated parmesan cheese
1 small can chopped jalapeños (optional)
In a large, heavy bottomed skillet, heat butter over medium heat. Add onions, and cook over medium heat, stirring occasionally, until onions start to brown. Turn heat to medium low, and continue cooking, stirring occasionally, until onions are brown and caramelized, but not burnt, about 30 minutes. Add a bit of salt and pepper, to taste. Remove from stovetop and cool to room temp.
Mix together cream cheese and sour cream, and add cooled onions. Add garlic and parmesan, and if needed, salt and pepper to taste. Add as much jalapeños as desired (or none at all, or do as I did, and split into two batches, one with peppers, one without. Chill until ready to serve.
Broncos in a Blankie
Adapted from this recipe
1.5 packages (about 48) mini hot dogs / lil smokies
Flour, for work surface
1 box (17.5 ounce) frozen puff pastry (thawed according to package instructions)
2 tablespoons mustard (of your choice) plus water for thinning
Sriracha & Dip, for serving
Using a fork, poke a few holes in hot dogs, and set aside.
Preheat oven to 450 degrees, and line 2 baking sheets with parchment paper (or cooking spray).
On a lightly floured surface, roll one thawed, unfolded puff pastry into a 14x11 inch rectangle. Add mustard to a small dish, and whisk a splash of water in to thin it enough to brunch. Brush onto puff pastry. Cut lengthwise into six strips, then cut each strip crosswise into 4 rectangles (so, you should have 24 strips). Place a hot dog on the narrow end of each pastry strip, and roll up. The mustard should help seal the edge. Transfer to baking sheet, and repeat with remaining dogs and 2nd sheet of puff pastry.
Bake until puffed and golden, about 15 minutes. Serve with grilled onion cream cheese dip and sriracha.
