DILLY PRETZELS                                     

• 1 (16-ounce) bag pretzel mini twists
• 1/2 cup canola oil
• 1 (1-ounce) package Ranch Seasoning Salad Dressing Mix
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon pepper seasoning

Preheat oven to 325˚F. Put pretzels in large paper bag or bowl.

In small bowl, mix oil, Ranch dressing mix, dill weed, garlic powder, and lemon pepper seasoning. Pour this mixture over the pretzels, then shake or stir to mix everything well. Put coated pretzels onto a rimmed cookie sheet and bake at 325˚F for 15 minutes, stirring every 5 minutes. Remove from oven, let cool 5-10 minutes, and serve in a large bowl or several smaller bowls.

Recipe courtesy of Mary & Martha consultant Gwendolyn Myers | nancy-c.com

VEGGIE DIP                                                       

• 2 cups mayonnaise or light mayonnaise
• 1 cup sour cream or light sour cream
• 1 Tablespoon dried dill weed
• 3 Tablespoons dried parsley flakes
• 3 Tablespoons dried onion flakes or minced onion

Mix all ingredients well. Chill several hours or overnight before serving. Keeps well in refrigerator for several days. Serve with raw veggies, chips, or pretzels.

Recipe courtesy of Mary & Martha consultant Gwendolyn Myers | nancy-c.com