Pour over 1 or 2 (12 ounce) oyster cracker packages.
Mix well.
Bake in oven 20 minutes, stirring once during this time (oven at 250\u00b0).
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.
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.
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.
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.
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 together Ranch dressing, dill weed, lemon pepper and garlic salt; set aside.
Pour hot oil over crackers and stir well. Sprinkle dry mixture over and mix well.
Mix oil, dill weed and Ranch dressing well.
Cover crackers and spread on cookie sheet.
Let dry 1/2 hour.
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.
Combine Hidden Valley Ranch, oil, garlic salt and dill weed and make up ahead of time (best if made up the night before). Keep in refrigerator before use.
Pour mixture on crackers and mix well.
Makes 20 to 24 servings.
Combine Ranch mix and salad oil.
Add dill weed, garlic powder and lemon pepper.
Pour over crackers and stir to coat.
Place on cookie sheet and place in 225\u00b0 to 250\u00b0 oven for 12 to 20 minutes. Cool before serving.
Mix Hidden Valley Ranch original style dry dressing, dill weed, oil and garlic powder.
Pour over crackers and mix well. Better after it sets for a while.
Combine oil, garlic powder, dill and Ranch dressing in a jar. Shake well to mix.
Put crackers in container, pour oil mixture over crackers.
Put lid on container and shake well.
Let sit for at least 2 hours, shaking and stirring every half hour.
Store in airtight container.
Enjoy!
Mix oil, dill weed and dry Ranch dressing together and pour over crackers.
Stir occasionally and enjoy the next day.
Mix oil, garlic powder, dill weed and Ranch dressing in a large, airtight bowl.
Add crackers and stir every 20 minutes or until well mixed and oil is absorbed.
Keep in an airtight container for a long time.
This can be put in freezer and kept for months.
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.
Combine dry Ranch mix and oil.
Add spices and stir well. Pour over crackers in a bowl; stir to coat all crackers.
Place in warm oven for 15 to 20 minutes.
Stir around several times during baking time.
Store covered.
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.)