Dill/Ranch Pretzels

Kathy Wooley Recipe

By Kathy Wooley MeAgain

These are always a hit! No baking needed. You can make them ahead of time. They store well for 2-weeks plus. I make these so often I get the jar/bottle of the dry ranch dressing mix.

Recipe Rating:
 1 Rating
A Crowd!
Prep Time:


1-lb bag of pretzels
3/4 c
cooking oil (canola, vegetable etc - just not olive oil)
1 pkg
dry ranch salad dressing mix (not dip mix) - you can also by this buy the bottle/jar & use 3 heaping tablespoons
1 Tbsp
dill weed (heaping tablespoon)
Janet Tharpe

I Got Julia Child!

Take the quiz and find out which chef you are in the Just A Pinch Celebrity Chef Quiz.

Take The Quiz

Directions Step-By-Step

Put pretzels into large bowl
Pour half of the oil over the pretzels and "toss" like a salad to coat the pretzels
Pour remaining half of oil over pretzels and "toss" again
Add dill weed to package of ranch dressing mix and mix slightly in the package
Sprinkle about half the dill weed/ranch mix over pretzels and "toss" like a salad
Sprinkle remaining dill weed/ranch mix and toss pretzels again
"Toss" pretzels every 10-15 minutes (give or take) until they are no longer shiny (oil is dry)- prob about 45 min - 1 hr
Store in plastic bags or airtight container. Pretzels are good for at least 2-3 weeks.

About this Recipe