Mix oil, dill, lemon pepper, garlic and Ranch dressing together.
Stir in oyster crackers.
Lay out on cookie sheet. Bake at 275\u00b0 for 20 minutes.
Toss oil over oysters.
Combine Hidden Valley (can use low-fat Hidden Valley), dill seed, garlic salt and lemon pepper.
Toss with oiled crackers until evenly coated.
Pour oil over oyster crackers in large bowl; mix well. Scatter dry salad dressing mix, dill weed, garlic powder and lemon pepper over crackers and mix well.
Mixture will look very oily. Let set.
Crackers will absorb all the oil.
Do not bake.
Store covered.
Keeps well.
Mix oil, dill weed, garlic powder and Hidden Valley Ranch dressing.
Mix together half of the oyster crackers and half of the dressing mixture.
Put in a plastic bag.
Repeat with remaining half.
Store in refrigerator.
Place oyster crackers, pretzels and nuts in a large bowl.
Set aside.
Mix oil, garlic salt, dill weed and Ranch dressing well. Pour over snacks and mix well.
Can be kept in container for a long time.
Great for parties and the holidays.
Combine oil, seasoned salt, dressing mix and dill weed.
Mix well.
Put oyster crackers in large bowl with lid.
Pour mixture over oyster crackers and shake well.
Mix oil, dill weed, garlic and Hidden Valley mix and pour over crackers.
Put in a paper bag and shake well.
Lay aside in bag and shake once in awhile to coat each cracker.
Store in Tupperware bowl or plastic bag to keep crisp or bake in oven at 200\u00b0 for 1 hour.
Stir every 15 minutes.
Heat the oil; add dry salad dressing.
Mix dill weed and garlic salt.
Mix and pour over the oyster crackers.
Stir with a wooden spoon.
Put all ingredients except crackers in a large container that will seal tightly.
Mix dry ingredients into oil, well.
Add oyster crackers; shake, then let set a few hours and shake again. Do not open for 24 hours.
Mix oil, dill weed and dressing mix.
Pour over oyster crackers.
Stir well until absorbed.
Cover several hours and stir well again.
In a large mixing bowl, put oyster crackers. Mix oil, dill weed, garlic powder and Ranch dressing in bowl. Pour over crackers. Put lid on bowl and shake. Let stand for 1 hour, shaking several times.
Mix Crisco oil, dill, garlic salt and dressing.
Pour over oyster crackers.
Mix well and let set at least 1 hour.
Mix Hidden Valley Ranch dressing, dill weed and vegetable oil all together.
Pour over oyster crackers in a large Tupperware bowl.
Shake or toss until all the oil is absorbed.
This is better if kept until the next day.
This is very good to munch on when watching TV.
Place crackers in a bowl.
Mix the oil, dressing mix, garlic powder and dill.
Pour slowly over crackers and stir well until all oil is absorbed.
Let stand overnight and store in a tightly sealed container.
Crackers will be very crisp.
(Add crackers last if you desire.)
Mix dressing, oil and dill; add crackers and stir well. Refrigerate in tight container.
Will keep for weeks.
Mix oil, salt, dill weed and dry mix together.
Pour over crackers, mix and stir.
Do not refrigerate.
Mix dressing, dill and garlic with oil and pour over crackers. Mix well.
Let stand at least 1 hour.
Mix together oil, dressing mix and dill.
Mix with crackers and peanuts.
Bake 15 to 20 minutes at 250\u00b0.
Mix and blend first 4 ingredients and blend well.
Pour over the two packages of oyster crackers.
Mix well and place in air-tight container for storage.
Mix oil and dry ingredients.
Pour over oyster crackers; blend well. Dry on paper towels.