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Close-up of Dill Ranch Snack Mix served in a wooden bowl, featuring a variety of seasoned crackers including butter, wheat, cheese, and oyster crackers coated in visible herbs and spices.
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Ranch Crackers with Dill

Buttery, crisp, and full of flavor, these Ranch Crackers are seasoned with garlic, onion, ranch mix, and dill, then baked low and slow for the ultimate savory snack. Perfect for parties or game day!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Snack
Cuisine: American
Keyword: butter, crackers, dill, olive oil, ranch seasoning
Servings: 30 servings (1/2 cup)
Author: Amanda Biddle

Ingredients

Cracker Mix

  • 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)

For the Dill Ranch Seasoning

  • 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

For Smoky/Spicy Option

  • 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

Instructions

  • Preheat oven to 250°F. Line two rimmed half sheet pans with parchment paper and set aside.
  • Add Cheez-It, oyster, Triscuit, and Ritz crackers to a very large bowl. If you don't have one big enough, split the mixture between two bowls, or work in batches.
  • In a small bowl or liquid measuring cup, whisk together melted butter, olive oil, and Worcestershire sauce. In a second small bowl, combine the ranch seasoning, dill, salt, garlic powder, and onion powder.
    If you're making the smoky/spicy version, also whisk the liquid smoke into the butter mixture, and the chili powder, crushed red pepper flakes, and chipotle powder into the dry seasonings.
  • Gradually pour the butter mixture over the crackers, tossing gently with a spatula until they're evenly coated. If the crackers are dry, the seasonings won't adhere.
  • Then, immediately sprinkle the dry seasonings over the crackers in 2 to 3 additions, gently tossing with a spatula after each addition so they're evenly distributed. Don't stir too vigorously, or you'll break up the crackers.
    If you're working across 2 bowls, be sure to split your butter mixture and dry seasonings evenly between the two.
  • Divide the crackers between the two prepared pans and spread them out evenly. Bake for 30 minutes, stirring every 10 minutes, until lightly golden and fragrant.
  • Let cool completely, then transfer to an airtight container. Store at room temperature for up to 1 week. We find that the flavor of the crackers is best after an overnight rest.

Notes

Triscuit and Ritz Crackers: You can use either full-size or mini crackers. If using mini Triscuits, there’s no need to break them in half.
Salt: Adjust based on how salty your crackers are (some oyster cracker brands are saltier than others) and your personal preferences.
Liquid Smoke: Brands vary in strength. If using a more concentrated variety (like Wright’s), start with a smaller amount and adjust to taste so it doesn’t overpower the mix.

Nutrition

Serving: 0.5cup | Calories: 316kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 599mg | Potassium: 68mg | Fiber: 2g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 1mg

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