Ranch Pretzels

So I'd volunteered to make an appetizer for a fundraiser last weekend. As I mentioned a couple posts ago, I didn't know what kind of heating/cooling options would be there and wanted to make something that could sit out at room temperature.  That kind of throws a lot of appetizer ideas out the window, so I switched gears and went the snack route. 

Based on some of the reviews, I used canola oil instead of olive oil and cut back on the oil. I also cut down on the garlic and dill. Some reviewers said you don't even need to bake these, but I had time, so I figured I'd more or less follow the recipe.

These pretzels were quick to throw together and made a lot - they seemed to work well for the occasion and I'd definitely make them again.  Long ago, I basically made this recipe but used oyster crackers instead and we used to wolf those babies down.  I have no idea if the pretzels were a hit or not, but I thought they were darn tasty!

Marinated Pretzels
adapted from allrecipes.com

2 (15 ounce) package pretzels

1/2 cup canola oil (add more if needed to coat pretzels)

2 (1 ounce) package dry Ranch-style dressing mix

1/2 - 1 tablespoons garlic powder, depending on how garlicy you want this

1 1/2 tablespoons dried dill weed

Directions

1. Dump the pretzels into a large bowl.
2. In a medium bowl, blend the oil, ranch-style dressing mix, garlic powder and dill weed. Pour the mixture over the pretzels. Marinate 1 hour, tossing approximately every 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Spread the marinated pretzels on a large cookie sheet. Bake approximately 10 minutes. Allow the pretzels to cool, then serve.