Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
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.
Combine salad dressing mix, oil, dill weed and garlic.
Pour over oyster crackers; stir to coat.
Place in warm oven 15 to 20 minutes.
Store in tight container.
Combine Hidden Valley Ranch dressing mix with 3/4 teaspoon dill weed and 1/4 cup oil.
Pour over 12 ounces oyster crackers; stir to coat.
Place in 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
Mix all ingredients except crackers.
Put crackers in shallow pan and pour mixture evenly over crackers, tossing to coat all crackers.
Bake in 200\u00b0 oven 15 minutes.
Stir and bake 15 minutes longer.
Combine Ranch mix with dill weed and oil.
Add garlic powder. Pour over crackers; stir to coat.
Bake at 250\u00b0 for 20 minutes. Stir after 10 minutes.
Cool and store in an airtight container.
Mix first 4 ingredients, then pour over oyster crackers and stir to coat.
Place on cookie sheet.
Bake at 275\u00b0 for 15 to 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.
Combine dressing mix, dill weed, oil and oyster crackers. Stir to coat. Place on cookie sheet.
Place in a 250\u00b0 oven for 15 to 20 minutes. Stir gently halfway through baking.
Cool and store in covered tin or large Ziploc bag.
Whisk together salad oil, dill weed, lemon pepper, garlic powder and Ranch dressing mix.
Pour over crackers, stirring to coat.
Place on baking sheets and bake at 275\u00b0 for 15 to 20 minutes.
Makes 11 to 12 cups.
Combine Hidden Valley Ranch powder with dill weed and garlic; add oil.
Pour over crackers and stir to coat.
Place on a cookie sheet in a warm oven, 250\u00b0, for 15 to 20 minutes.
Stir gently halfway through baking.
Melt butter or margarine.
Add dressing; mix for approximately 10 minutes.
Add oyster crackers.
Let sit in hot mixture for 3 to 5 minutes.
Spread on cookie sheet.
Bake in preheated 350\u00b0 oven for approximately 10 minutes.
Whisk together first 5 ingredients.
Pour over crackers, stirring to coat.
Place on baking sheet and bake at 275\u00b0 for 15 to 20 minutes.
Makes 11 to 12 cups.
Mix together oyster crackers and vegetable oil. Sprinkle on Ranch dressing, lemon pepper and garlic salt to taste. Toss until coated. Give time to absorb, then enjoy.
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 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.
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.
erve immediately alongside some Buttermilk Ranch Dippin' Sauce. (See Cook's