Whoever first called the hot dog a “poor man’s steak” probably hadn’t had the $7 chili cheese dog at a Red Sox game.

But in truth, the humble frankfurter can make an inexpensive and fun meal, especially when you aren’t paying ballpark prices.

A great hot dog relies as much on the toppings as it does the dog itself. And while the traditional standbys of ketchup, mustard and relish have their place, there are plenty of more flavorful and creative options.

All three of these topping ideas cost just over $1 per serving.

Shredded carrots, Dijon mustard and caraway seeds elevate simple sauerkraut. Diced avocado, tomato and bacon bits give a hot dog a fresh flavor. And sauteed red onion and hoisin sauce combine to make an out-of-the-box Asian-style topping.

For the best value, buy hot dogs in bulk. What you don’t use will freeze well for several months if well wrapped. Or consider buying hot dogs from the grocer’s deli. The quality often is better and you can purchase only what you need.

GUACAMOLE, TOMATO AND BACON TOPPING

Start to finish: 5 minutes
Servings: 4

1 avocado, diced

2 teaspoons lemon juice

1/2 tablespoon chili powder

Salt and ground black pepper, to taste

1/4 cup chopped fresh tomato

4 teaspoons crumbled cooked bacon

In a small bowl, stir together the avocado, lemon juice and chili powder. Season with salt and pepper. Spoon about 1 tablespoon over each hot dog, then top with tomato and bacon crumbles.

Nutrition information per serving of topping (values are rounded to the nearest whole number): 98 calories; 76 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 2 mg cholesterol; 6 g carbohydrate; 2 g protein; 4 g fiber; 206 mg sodium.

RED ONION AND HOISIN TOPPING

Start to finish: 10 minutes
Servings: 4

2 teaspoons canola oil

2 cups chopped red onions

1 teaspoon minced garlic

Pinch red pepper flakes, or to taste

2 tablespoons hoisin sauce

2 teaspoons Dijon mustard

In a large skillet over high, heat the oil. Add the onions and cook, stirring often, until well browned, about 5 to 8 minutes. Stir in the garlic and red pepper flakes and cook, stirring, for another minute.

Remove from the heat and stir in the hoisin sauce and mustard. Serve warm or at room temperature.

Nutrition information per serving of topping (values are rounded to the nearest whole number): 77 calories; 25 calories from fat; 3 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 12 g carbohydrate; 1 g protein; 2 g fiber; 192 mg sodium.

SOUPED-UP SAUERKRAUT TOPPING

Start to finish: 5 minutes
Servings: 4

1/2 cup prepared sauerkraut, well drained

1/2 cup finely shredded carrots

2 teaspoons coarse-grained Dijon mustard

1 teaspoon caraway seeds

Salt and ground black pepper, to taste

In a small bowl, stir together the sauerkraut, carrots, mustard and caraway seeds. Season with salt and pepper.

Nutrition information per serving of topping (values are rounded to the nearest whole number): 15 calories; 1 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 3 g carbohydrate; 0 g protein; 2 g fiber; 395 mg sodium.

Great fries for when you watch the game at home

No one taking you out to the ball game?

No need to miss out on great stadium-style fries if you’ll be watching from home. This recipe for smoky chili garlic fries produces fries that are crispy and golden on the outside, but soft and tender inside.

If you’d rather avoid the trouble of frying at home, these fries also can be roasted in the oven. Just combine the seasonings with several tablespoons of oil and bake at 425 F until crisp. They won’t have that authentic fried taste or texture, but they’ll still be great.

SMOKY CHILI GARLIC FRIES

Start to finish: 5 hours (1 hour active)
Servings: 6

6 russet potatoes (about 3 pounds)

2 quarts canola or other high-heat oil

1 tablespoon kosher salt

1 tablespoon garlic powder

1/2 tablespoon chili powder

1/2 tablespoon smoked paprika

Peel the potatoes, then cut them into strips about 1/3 inch thick. Place the potato strips in a large bowl, then cover with hot water and let soak for 20 minutes. Drain, then pat dry.

Line 2 baking sheets with paper towels.

In a blender, combine the salt, garlic powder, chili powder and paprika, then process until the salt and seasonings are finely ground. A mortar and pestle also can be used to grind the seasonings. Transfer to a small bowl or shaker bottle.

In a large, heavy pot over medium, heat the oil until it reaches 300 F. Working in batches, carefully lower the potato strips into the oil and cook for 3 minutes, stirring to keep them from sticking together.

Use a slotted spoon to transfer the potatoes to the paper towel-lined baking sheets to drain. Repeat with remaining potato strips, allowing the oil to return to 300 F between batches.

Increase the oil temperature to 350 F.

Again working in batches, return the fries to the oil, cooking for 4 minutes, or until golden brown. Use a slotted spoon to transfer the fries to the baking sheets and immediately sprinkle with the seasoning mixture. Toss well, then serve immediately.