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.




  • 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, (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 1 mg cholesterol, 139 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g sugar, 1 g protein.