Tangy Dill Pickle Mix (Print Version)
# Ingredients:
→ Crunchy Base Mix
01 -
4 cups corn Chex cereal
02 -
4 cups rice Chex cereal
03 -
1 cup crunchy Corn Nuts
04 -
1 cup white cheddar Cheez-Its crackers
05 -
1 cup bite-sized bagel chips
06 -
1 cup mixed nuts
07 -
1 cup small pretzels
→ Pickle Seasoning Blend
08 -
1 packet ranch seasoning mix
09 -
1 tablespoon freeze-dried dill weed
10 -
2 teaspoons garlic salt
11 -
⅓ cup vegetable oil
12 -
½ cup tangy dill pickle juice
# Instructions:
01 -
Heat your oven to 250°F and line two large baking sheets with parchment paper. This low temperature will slowly dry out the mix without burning it.
02 -
Grab your biggest mixing bowl and toss together both cereals, Corn Nuts, Cheez-Its, bagel chips, mixed nuts, and pretzels until everything's well distributed.
03 -
In a smaller bowl, whisk together the ranch seasoning, dill, garlic salt, vegetable oil, and pickle juice until you have a smooth, aromatic mixture.
04 -
Pour the pickle seasoning over your crunchy mix and stir continuously, making sure every piece gets coated with that tangy goodness. Keep mixing until the seasoning is evenly distributed throughout.
05 -
Spread the seasoned mix across your prepared baking sheets in a single layer, separating clumps as much as possible. This helps everything crisp up evenly.
06 -
Bake for 30 to 45 minutes, giving everything a good stir every 15 minutes. You'll know it's done when the mix is completely dry and starting to turn golden brown.
07 -
Let the mix cool completely before transferring to an airtight container. This step is crucial for maintaining that perfect crunch!
# Notes:
01 -
This addictive snack mix delivers an incredible dill pickle punch that will have you coming back for more
02 -
The secret is using real pickle juice combined with ranch seasoning for that authentic tangy flavor
03 -
Low-temperature baking ensures every piece gets perfectly crispy without burning
04 -
Store in an airtight container for up to one week to maintain maximum crunchiness