Says Sue Manel of Milladore, Wisconsin, "Our 13-year-old daughter, Dana, loves to make this crunchy and flavorful snack for us. Her four older brothers finish off a batch in no time."
- 3/4 cup canola oil
- 1-1/2 teaspoons dill weed
- 1 envelope (1 ounce) ranch salad dressing mix
- 2 packages (10 ounces each) oyster crackers
- In a small bowl, whisk the oil, dill and salad dressing mix. Place the crackers in a large bowl; pour dressing mixture over crackers and toss gently to coat. Allow to stand at least 1 hour before serving. Yield: 12 cups.
Originally published as Snack Crackers in Taste of Home October/November 1994, p64
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