Kathy Wooley Recipe

Dill/Ranch Pretzels

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.

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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)
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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.

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