Lemon Pepper and Dill Pretzels

Why this recipe?  Envision lemon pepper, garlic, dill, and ranch seasoning all baked into waffle style pretzels—a handful of these will leave a lasting impression on your pallet!  Click the picture above and take a closer look at the intense seasoning clinging to these pretzels!

The Flip:
  • Cut out 1/4 cup of canola oil, removing 482 calories and 55g fat!  
  • Removed 2 tsp salt (4720mg sodium)
  • Increased dill and lemon pepper for heightened flavor 
Per serving:

Terri's Tips:  
  • Before opening the bag of pretzelsgently move the pretzels back and forth inside the bag. Carefully shake the salt to the bottom of the bag.  Make a small cut in the bottom corner of the bag and simply pour the unwanted salt away! 

  • 1/2 cup Canola Oil
  • 1 1/2 tsp Dill
  • 1 1/2 tsp Lemon Pepper
  • 1 tsp Garlic Powder
  • one (1 oz) pkg Hidden Valley Ranch Dips Mix
  • one (15 oz) bag Waffle Pretzels
  1. In large mixing bowl, combine oil, dill, lemon pepper, garlic and dip mix.  Sir well.
  2. Add Pretzels. Fold until all pretzels are coated with mixture.
  3. Pour coated pretzels on large jelly roll pan. Spread.
  4. Bake at 250 degrees for 45 minutes—stirring every 15 minutes.
  5. Store in plastic bag or covered container.




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