I never have all the ingredients needed in the house when we decide to have a “snack night” especially once I get past the holidays.   After the holiday rush of cooking and entertaining, I usually rely on what’s in the pantry and freezer.  Being more frugal and using up what’s on hand is always a yearly resolution for me.

Such was the case for the Super Bowl last year.   I was trying to perfect a Queso Fundido dip (which I had everything for), I made some hummus (from the pantry staples) but I wanted to make something else.  I found some whole wheat crackers and decided to use them before they got stale.  I didn’t have ranch dressing mix, but I did have onion soup mix.   I decided to create something new and savory.

Last year’s version

This year, I made them again.  I did not use whole wheat saltines this time because I now had regular ones to use up.  This batch was better because I processed the spices together before I coated them.  I also let them set longer (8-12 hours) before baking.

Onion Dip-Fire Crackers

By Debra

I twist on the regular version. Note that you do need to start these the day before your Super Bowl party.

Ingredients

• 1 pkg. onion soup mix
• 1 T. red pepper flakes*
• 1/ 4 t. garlic powder
• 2 sleeves saltines
• 1/2  c. vegetable oil

Instructions

1. Place onion soup mix, red pepper flakes, and garlic power in a blender or small food processor and pulse a few times.  You just want to break up the dried onion a bit and mix the ingredients.
2. Add the powder and the oil a large sealable bag and seal. Mix the powder and the oil together. Add the crackers. Turn and shake the bag and to carefully coat the crackers. Let set (turning occasionally) for 8-12 hours.
3. Preheat the oven to 250F.  Line a rimmed cookie sheet with a silpat or foil.
4. Place the crackers onto lined pan, arrange in a single layer and place in the oven. After 10 minutes, stir the crackers and continue baking for another 5-7 minutes.
5. Remove from the oven and allow to cool before serving.  Store in an air-tight container.

*Adjust red pepper flakes as needed.  Being frugal, I’ve used four packages of red pepper flakes from our last pizza carryout. This time I used a scant tablespoon of regular red pepper flakes and then a bit of peter pepper flakes I dried this summer.

These are topped with a bit of homemade hummus and sprouts.

Hope your team wins!  Happy viewing! (And eating!)