How did I not know that Ranch Dill Oyster Crackers were a thing until yesterday?
Tis the season of people passing around food goodies at work, for which I’m extremely grateful. In fact, I was so excited about the snack that showed up in our department yesterday that I found a recipe for it online, got ingredients on the way home, and made some the very same night. Yep. That’s how much I wanted to have a giant pile of these at home–spiced up oyster crackers for all!
I took lots of pretty pictures of our crackers in a green glass bowl, and (sigh) left my phone at home with all of the pictures on it. But Runs With Spatulas took a very fine photo, so fortunately we avoided a pictureless recipe disaster.
I got my recipe from the friendly neighborhood Hidden Valley website. That’s not where I usually go for recipes, but I figured if it was a ranch dressing-based recipe, the ranch dressing people probably know how to make it.
Hidden Valley’s Ranch and Dill Oyster Crackers
Ingredients
- 1 1-oz. packet Ranch Salad Dressing & Seasoning Mix
- ¼ cup vegetable oil
- 2½ tablespoons freshly chopped dill (or 1 teaspoon dried… I was a bit generous on the dried dill front and didn’t regret it)
- ¼ teaspoon lemon pepper and/or garlic powder, (optional, didn’t use it because we didn’t have it, but I would like to taste them with some lemon pepper)
- 1 16-oz. box oyster crackers
Directions
- Preheat the oven to 250°F.
- In a small bowl, add the oil, Ranch Salad Dressing & Seasoning Mix, dill, and lemon pepper and/or garlic powder. Stir until mixed through.
- In a 1-gallon-size plastic bag, add the crackers and oil mixture.
- Seal the bag and toss until well-coated.
- Arrange the crackers on an ungreased half-sheet pan in a single layer.
- Bake the crackers for 15 to 20 minutes or until golden.
Believe me, you’ll be eating these by the handful and wishing you made a double batch. They’re the perfect antidote to the age-old “I ate too many cookies” problem. What? Too many sweet carbs? Wash them down with some salty carbs! It’s Christmas!!
I’ll post more salads in January, I promise.
Small, but valuable. 