Ray’s Sauerkraut Hash Dip

Hoganville Sauerkraut Dip

If you haven’t had sauerkraut in a while (or ever), then it’s time to start! Ray’s dip combines all of the salty, crunchy, creamy flavors of a Reuben and is served best over toasted bread… with family!

Ray’s Sauerkraut Hash Dip


  • 1 Tbs. olive oil
  • 24 oz. jar Hoganville Family Farms Sauerkraut drained well
  • 14 oz. can corned beef hash
  • 1 cup Thousand Island dressing
  • 8 oz. Swiss cheese shredded
  • 1 loaf crusty bread sliced and toasted


  1. Preheat oven to 350 degrees F.
  2. To a large cast iron skillet over medium high heat, add oil; when oil is nicely hot, add drained sauerkraut to skillet and cook until browned, stirring occasionally.
  3. Remove sauerkraut from skillet to a plate. Now add hash to the same skillet, cooking until hash is browned and hot throughout. Push hash to the center of the skillet, then place reserved sauerkraut around the outer edge of skillet; top dip with dressing.
  4. Bake dip for 15-20 minutes, uncovered, or until hot throughout. When 5 minutes of baking time remains sprinkle dip with cheese and return to the oven. Serve dip warm on toasted slices of bread.

Let’s Get You Cookin’,
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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