Thursday, December 20, 2012

Dill Oyster Crackers


When I think back to the Christmas snacks of my childhood, this is the first thing that comes to mind.  My grandmother on my mom's side always made these Dill Oyster Crackers.  I remember her big, yellow Tupperware bowl sitting on the counter filled to the brim with these seasoned crackers during Christmastime.  She would sit out little dainty dishes of the crackers all around her house during holiday gatherings for everyone to nibble on.  They were one of my favorite Christmas snacks ... more-favored than the fudge, cookies and candies!

Many recipes call for a packet of dry Ranch dressing to be added.  Our family recipe doesn't.  (I find that the Ranch makes it way too salty and is very over-powering.)  Also, these don't have to be baked once prepared, but I find that a little time in the oven gives these crackers a deeper, crisper flavor and texture.

What is so great about this recipe is that it makes a large quantity with little expense.



Ingredients:

2 bags of oyster crackers (mine were 10 oz. each)
1 1/2 tablespoons garlic powder
1 tablespoon dried dill weed
1 teaspoon table salt (kosher salt is a little too course)
1 cup oil (vegetable or canola works best)

Directions:

Preheat oven to 250 degrees.

Pour oyster crackers into a large mixing bowl.  Set aside.

Combine the garlic powder, dill weed, salt and oil in a small bowl.  Whisk to combine.

Pour seasoned oil over crackers.  Toss or stir gently to thoroughly coat crackers.


Pour crackers out onto a large baking tray.  Scrape down the sides of your bowl with a rubber spatula to make sure to get any of the seasoning clinging to the bowl.


Bake for 15 minutes.  Stir once halfway through baking.  Remove from oven.

Allow to cool for 1 hour before serving or storing in an air tight container.

 
 
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13 comments :

  1. I love this recipe, especially since I dislike the ranch dressing recipes. Thank you for sharing

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  2. I had this recipe years ago. Lost it. Thank you for sharing. I am with you. Don't like the ranch dressing. My daughter is over 30. When I found your recipe and prepared the crackers she said "Mom these are exactly as I remembered". Thank you for bringing back happy memories!!! E Oris

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  3. How lovely. I was just thinking about this recipe the other day and getting excited to make it soon ... it's always a staple for us to have on hand for snacking and at parties around the holidays. I'm so glad to hear that you were able to prepare it for your daughter and take her back to happy childhood memories. :)

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    1. I was wondering if popcorn oil would work instead of the canola oil?

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    2. I'm not sure that I've ever purchased or used popcorn oil but I don't see where it would be a problem to use it. :)

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  4. What about olive oil?

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    1. I haven't tried olive oil for this recipe, but it should work fine. Obviously, it may change the flavor profile slightly. But, if you're a fan of olive oil, go for it!

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  5. I first recieved this recipe from a friend...delicious!! When I wanted to share with other friends I couldn't't find it. friend is away, and we wanted it for Christmas...thank you so much. Can't wait to get started!!!

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    1. So glad you are finding what you were looking for, Nan. I just finished making six batches of this over the past couple of days. Always a staple for us around Christmas ... great as a party snack, to sit out when guests stop in or even packaged up as gifts. Merry Christmas!

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  6. Thank you for this! I can't use the ranch packets because of a dairy allergy. This is the perfect replacement to a childhood favorite.

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  7. Love this recipe. Only change I made is cutting back the garlic powder and increased the dill. Super delish.

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  8. Just made these and they are wonderful. I might cut back on the salt next time as the oyster crackers i used were pretty salty to begin with. Very easy to make and so addictive to eat! Thanks for the recipe.

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