Herbed Cheese and Cracker Bites

Food Network, Paula Deen

MAKES 18-20 SERVINGS





    21 ounces Ritz cheese cracker sandwiches (mini)                
    1/2 cup vegetable oil                                          
    1 ounce ranch salad dressing mix (like Hidden Valley)          
    1 heaping teaspoon dried dill                                  
    1 teaspoon garlic powder                                       
    1 teaspoon celery salt                                         

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator.

MY NOTE: If you buy two boxes, it is only 18 oz. of crackers.  If you use 1/2 c oil, you should probably drain it after it has been in fridge overnight (or transfer to new bowl) or else you get goopy oil in the bottom.

MXF