Ranch Crackers with Dill

Name: Ranch Crackers with Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups Cheez-It crackers; 4 cups oyster crackers; 4 cups Triscuit crackers (, snapped in half (8½ ounce box, see note)); 3 cups Ritz crackers ((about 60 full-sized crackers, 2 sleeves, see note)); 8 tablespoons unsalted butter (, melted); ¾ cup regular olive oil ((not extra virgin)); 2 tablespoons Worcestershire sauce; 1 ounce packet ranch seasoning/dressing mix ((I use Hidden Valley)); 2 tablespoons dried dill weed; ½ to 1 teaspoon table salt ((see note)); ½ to 1 teaspoon garlic powder ((depending on how garlicky you want it)); ½ teaspoon onion powder; 2 teaspoons hickory liquid smoke ((I use Colgin, see note)); 1 teaspoon chili powder; 1 tablespoon crushed red pepper flakes; ¼ teaspoon ground chipotle powder

By Amanda Biddle

Updated Apr 02, 2026

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These dilly Ranch Crackers are buttery, golden, and full of savory ranch flavor. A mix of classic snack crackers bakes low and slow in a seasoned butter coating with garlic, onion, and dill until perfectly crunchy and flavorful. Easy to make and crowd-pleasing for game day or any day.

If you love ranch-flavored snacks, give my easy Ranch Pretzels a try, too!

Close-up of a wooden bowl filled with homemade dill ranch crackers, featuring seasoned Ritz-style crackers, cheese crackers, and woven wheat squares, with a second bowl of the mix blurred in the background.

Before You Start Cooking

Crackers: This recipe uses a mixture of Ritz, Cheez-It, Triscuit, and oyster crackers. You can make it as shown using full-size Ritz and Triscuits (snapping the Triscuits in half), or swap in the mini versions if you prefer smaller pieces.
Customize It: Stick with a classic dill-ranch flavor, or add a smoky-spicy twist. Instructions for both versions are in the recipe card.
Make Ahead: These crackers are great the day they’re made, but I think they’re even better the next day, once the flavors have a chance to really absorb into the cracker mix.

How To Make Ranch Crackers

Flat lay of labeled ingredients for Dill Ranch Snack Mix on a beige surface. Bowls of butter crackers, wheat crackers, cheese crackers, and oyster crackers are arranged with olive oil, butter, Worcestershire sauce, ranch seasoning, dried dill, garlic and onion powders, and optional smoky or spicy seasonings, including red pepper flakes, chili powder, and liquid smoke.

Step 1: Combine Your Crackers

Start by adding your mix of crackers to a very large bowl. (If you don’t have one big enough, use two bowls or work in batches.) If using full-size Triscuits, snap them in half as you add them to the bowl.

I love the mix of shapes and textures in this snack—round and square, buttery, wheat, and cheesy. It makes every handful a little different and gives everyone something they like.

Overhead view of a glass mixing bowl filled with butter, cheese, and wheat crackers, next to a small white bowl of ranch seasoning mix and a bowl of melted butter and oil mixture, all on a tan surface.

Step 2: Make Your Seasoning

In a separate bowl or large liquid measuring cup, whisk together melted unsalted butter, olive oil, and Worcestershire sauce (for savory depth and a hint of tang). The butter adds richness, while the oil helps the crackers bake up crisp.

I like to use a more neutral “pure” olive oil rather than extra virgin (Filippo Berio’s gold-label bottle is my go-to). You can also use another neutral oil, like canola or avocado.

In a second bowl, stir together the dry seasonings that make these crackers so irresistible:

Ranch Seasoning. I use a packet of Hidden Valley Ranch Original Ranch Seasoning for its classic flavor.
Dried Dill Weed. For a fragrant punch that brightens everything up.
Garlic and Onion Powders. To boost the savory flavors of the ranch seasoning.
Salt. A little table salt boosts the flavors and ties everything together.

If you’re going for the classic dill-ranch flavor, your seasonings are ready to go. To give these crackers a bit of a kick, whisk liquid smoke (I like Colgin Hickory—affiliate link) into the butter mixture, plus crushed red pepper flakes, chili powder, and ground chipotle into the dry seasonings.

Step 3: Coat the Crackers

Drizzle the butter mixture over the crackers gradually, tossing gently with a rubber spatula as you go. Adding it in stages helps everything coat evenly—the Triscuits, in particular, tend to soak up the butter quickly.

Next, sprinkle the dried seasoning mixture over the crackers in 2 to 3 additions, gently tossing after each one until everything is evenly seasoned. Use a light hand here so you don’t crush the crackers.

If you’re working in two bowls or batches, be sure to divide both the butter mixture and the dry seasonings evenly so each batch gets the same amount of flavor.

Two baking sheets filled with seasoned dill ranch snack mix, including cheese crackers, wheat crackers, butter crackers, and oyster crackers, arranged on a tan surface.

Step 4: Bake

Spread the crackers in a single layer on two parchment-lined rimmed half-sheet pans.

Bake at 250°F for about 30 minutes, stirring every 10 minutes, until they’re lightly golden and smell toasty. They’ll crisp up even more as they cool, so don’t worry if they feel a little soft at first.

The buttery, garlicky aroma that fills the kitchen while they bake is irresistible! Let the crackers cool completely on the pans before storing.

Extreme close-up of dill ranch snack mix, highlighting a round butter cracker coated with ranch seasoning and spices. Surrounding it are cheese crackers, wheat crackers, and oyster crackers, all visibly seasoned.

Serving and Storage Tips

Once cooled, store the crackers in an airtight container or zip-top bags. They’ll stay crisp for up to a week—I like to keep a canister on the counter for easy afternoon snacking.

These Ranch Crackers are great on their own, but also perfect on cheese boards, alongside chili, or crumbled over soup (such as tomato soup) for extra flavor and crunch.

For game day, I like to set out smaller bowls so guests can grab a handful while they watch, or portion them into cups for easy, portable snacking. You can also set out a large bowl with a scoop so everyone can fill (and refill) their own cup.