Dill Oyster Crackers
"This is an adopted recipe that I have not yet tried. Any reviews by those who try the recipe will be appreciated! Thanks!"
photo by Jamie W.
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
1 Large plastic zipper bag
- Serves:
- 10
ingredients
- 1 (11 ounce) package oyster crackers
- 2 tablespoons dill weed
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1 1⁄2 cups vegetable oil
- 1 teaspoon lemon pepper seasoning
- 1 (8 ounce) package ranch dressing mix
directions
- Put crackers on jelly roll pan.
- Mix remaining ingredients and blend together well.
- Pour over crackers.
- Bake at 250 for 1 hour.
- Stir them every 15 minutes during baking.
- Allow to drain on paper towels.
- Store in airtight container.
- These are really good in soups too.
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Reviews
-
I get asked to make this for every get together. I use Olive Oil for this, and it turns out great. My biggest problem is that I start to eat the crackers as soon as they come out of the oven. -
I used 1/2 tsp. lemon pepper seasong, but everythign else the same with the exception of 1/2 up safflower oil. These were exceptional crackers and a great snack that my kids were fighting over! -
I just made this, I found the recipe in TOH. The only difference is that you don't bake them. After adding the oil and spices you let it sit for 2 hours. I just tried them. They have good flavor but I agree with the other rating that it is too salty. But I'm giving them away so I just won't eat them. Thanks for the recipe. -
VERY salty - taste doesn't make up for the huge amount of oil used. Can't recommend this one.
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.
