Ranch Pretzels with Dill
adapted from Brown Eyed Baker
18 ounce bag of pretzels
1/2 cup vegetable oil
2- 1 ounce packets of Hidden Valley Ranch Dips
1 teaspoon dried dill
Preheat the oven to about 250 degrees. Put about half of the pretzels in a gallon-size ziploc bag. Add the 1/4 cup of the oil, seal the bag and toss to coat. Add the dry ingredients (1 packet Hidden Valley Ranch Dip and 1/2 teaspoons dried dill) to the bag, seal and toss again until all of the pretzels are coated. Spread the pretzels out on a large baking sheet and bake for 15-20 minutes or until the oil has absorbed into the pretzels. Cool and store in an airtight container.
Keep in mind that I adapted the direction for two batches. The entire bag of preztels in the ziploc didn't want to mix up very well.
I want to be honest here and say that I don't really care for them but Baby Cakes does. He kept eating them until I put the lid on the container. So just know that not everyone will like them. I'll let you know about how many people did after the special thing this weekend.