Last weekend our dinner club met for the first time in a long time. We shoot for meeting once a month and rotate homes and who makes the main dish but with busy schedules it has been months since we were all together. As I have eloquently heard it put before, these are our “get naked” friends! You know, those friends who you can share anything with, who see you at your most vulnerable moments, who you don’t feel like you have to work up a smile for when you just can’t. They have made Lexington feel like home to us and for that Jonathan and I are very grateful.
When we walked in the door, my friend Jenna, had these crackers sitting out as an appetizer. Y’all we could not STOP eating them! They are addictive. The recipe was passed down to Jenna from her grandmother and makes her nostalgic for the holidays. They will be a part of our holiday tradition from now on too. I switched out the vegetable oil for olive oil and I still liked the taste so here you go….enjoy:)
1 16 oz pkg oyster crackers
1 pkg hidden valley ranch dressing mix
1 tsp garlic salt
1 tsp onion salt
1/2 tap parsley flakes
1/2 tsp dill
1 cup olive oil
Mix the herbs and ranch packet together, add in crackers and then stir in olive oil and combine thoroughly. Let sit for 6 hours covered for crackers to absorb oil.
- 1 16 oz pkg oyster crackers
- 1 pkg hidden valley ranch dressing mix
- 1 tsp garlic salt
- 1 tsp onion salt
- ½ tap parsley flakes
- ½ tsp dill
- 1 cup olive oil
- Mix the herbs and ranch packet together, add in crackers and then stir in olive oil and combine thoroughly.
- Let sit for 6 hours covered for crackers to absorb oil (they just taste better when you let the oil soak into the crackers but if you're in a pinch...its fine to serve right away too).