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.


Recipe Rating:
 1 Rating
Serves:
A Crowd!
Prep Time:

Ingredients

2
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

1
Put pretzels into large bowl
2
Pour half of the oil over the pretzels and "toss" like a salad to coat the pretzels
3
Pour remaining half of oil over pretzels and "toss" again
4
Add dill weed to package of ranch dressing mix and mix slightly in the package
5
Sprinkle about half the dill weed/ranch mix over pretzels and "toss" like a salad
6
Sprinkle remaining dill weed/ranch mix and toss pretzels again
7
"Toss" pretzels every 10-15 minutes (give or take) until they are no longer shiny (oil is dry)- prob about 45 min - 1 hr
8
Store in plastic bags or airtight container. Pretzels are good for at least 2-3 weeks.

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