A dear friend gave me this recipe years ago. It is a holiday favorite. Oh and you can't just eat one; I have a hard time not eating the whole container in one sitting!
3/4 C. salad oil
1 bag oyster crackers
1 envelope Hidden Valley Ranch salad dressing (original in the green envelope, not the dip)
1/2 tsp. dill weed
1/4 tsp. lemon pepper
1/4 tsp garlic powder
Mix oil, spices, and Hidden Valley together. Pour over crackers. Mix gently. Spread on cookie sheets (I use 2) and bake in a preheated 275 degree oven for 15-20 minutes unit just starting to brown lightly or crackers are dry. Cool and keep in airtight containers. They stay fresh forever but they won't last that long!
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