This recipe comes from my boyfriend’s family cookbook, which his aunts, cousins, and mother all put together a few years ago. Aren’t they smart? Flipping through the cookbook, I’m struck by how many of the dishes were also favorites in my extended family as I was growing up, even though we were on the other side of the country. As children, my mom would take my little brother and me to visit her aunt, Libby. Aunt Libby was (and is) an amazing hostess, and we kids relished the opportunity to stuff ourselves with all kinds of exciting finger food—especially these savory nibbles.
These would be a perfect retro snack for your Super Bowl party tonight. You can also make this recipe substituting pretzels, or use half crackers, half pretzels. They’re pretty addictive, however you mix it.
-12-16 oz. plain oyster crackers
-1 package Hidden Valley Ranch Salad Dressing Mix powder
-1/4 tsp. lemon pepper
-1/2 tsp. dill weed
-1/4 tsp. garlic powder
-3/4-1 c. neutral oil (vegetable, canola, etc.)
Combine dressing mix and oil, then stir in spices. Pour over crackers, mix well, and spread evenly over a large cookie sheet. Toast in a 250F oven for 15-20 min. Serve cooled.
Photo credit: bakingblonde