Dilly Pretzels and Veggie Dip

Dilly Pretzels and Veggie Dip @ NancyC

If you’re looking for a new snack to try, these Dilly Pretzels and Veggie Dip recipes are just the thing! They’re both so easy to make—the pretzels are coated with a mix of herbs, seasonings, and Ranch dressing mix (how could that not be good?!)—and the dip is a savory mix of mayo, sour cream, herbs, and dried onion flakes. The pretzels are great on their own, but if you love dips (which I do), they’re really good with this veggie dip! You can also serve the dip with fresh veggies or potato chips, so it’s pretty versatile!

Dilly Pretzels and Veggie Dip2 @ NancyC

I took some photos of the pretzels and dip for Mary & Martha, and I used their Simply Elegant™ Serving Board and Dip Bowls to showcase these recipes (items available at maryandmartha.com). The serving board is made of Acacia wood and is food safe, too. And the pretzel and dip recipes are from Mary & Martha consultant Gwendolyn Myers—thanks to Gwendolyn for sharing them!Here’s the recipe for Dilly Pretzels…

Dilly Pretzels

  • Servings: 10-12
  • Difficulty: easy
  • Print

DILLY PRETZELS                                      Dilly Pretzels and Veggie Dip @ NancyC

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

And here’s the Veggie Dip recipe…

Veggie Dip

  • Servings: 10-12
  • Difficulty: easy
  • Print

VEGGIE DIP                                                        Dilly Pretzels and Veggie Dip @ NancyC

  • 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

I love snacks like these that are easy to make and taste so good! What are some of your favorites to make and munch on?

Sharing at Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Hearth & Soul, Silver Pennies Sundays, Happiness is Homemade, Inspire Me Monday, Weekend PotluckMeal Plan MondayFiesta Friday.

5 thoughts on “Dilly Pretzels and Veggie Dip

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