With the word Cuban in the name, you know this hot dog topper has to include ham, mustard, and pickles. Add a sprinkle of toasted cumin seeds and this tangy topper is finished.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Heat a small skillet or saucepan over medium. Add 1 teaspoon cumin seeds, crushed. Heat 2 minutes or until toasted and aromatic. Remove; let cool.

  • In a small bowl stir together 1/2 cup yellow mustard, 1/4 cup chopped dill or sweet pickles, 1 tablespoon pickle brine, 1/4 cup finely chopped cooked ham, and the toasted cumin seeds. Chill, covered, up to 2 weeks. Makes 1 cup.

Nutrition Facts

7 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterol 1mg; sodium 139mg; potassium 27mg; carbohydrates 1g; fiberg; sugarg; protein 1g; trans fatty acidg; vitamin a 13IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 1mcg; vitamin b12mcg; calcium 7mg; ironmg.