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Dill Pickle Chex Mix is a tangy, crunchy, and savory snack mix with Corn Chex, Wheat Chex, pretzels, and Goldfish crackers all tossed in a buttery pickle seasoning mix that will keep you reaching for more.
Homemade Dill Pickle Chex Mix Recipe
Do you love unique snacks? This dill pickle Chex mix is a savory snack mix that you don’t find often – it’s loaded with bold dill flavor and it is the perfect snack if you’re craving something salty, crunchy, bold and savory.
So if you’re a pickle fan then this snack mix loaded with plenty of dill pickle flavor needs to be made in your kitchen.
The base of the crunchy mix is two kinds of Chex cereal, pretzels, and goldfish crackers covered in a buttery dill pickle juice seasoning mixture that gets poured over it and then baked until toasted and crispy.
Ingredients Needed
- Corn Chex Cereal : The shape of Chex cereal is the perfect vessel to hold all that buttery dill pickle seasoning, it also provides the best crunchy base for the snack mix.
- Wheat Chex Cereal
- Pretzel Twists : These are the classic pretzel shape, usually labeled as mini pretzels or pretzel twists.
- Goldfish Crackers : Use classic goldfish crackers. They add a cheesy bite to the mix.
- Unsalted Butter : You will melt the butter and use the melted butter in the seasoning mixture that gets poured over the mix.
- Dill Pickle Juice : Use the juice from a jar of dill pickles. Make sure it is closer to room temperature rather than straight cold from the fridge. This is the ‘secret ingredient’ that infuses this snack mix with that tangy dill pickle flavor we all love.
- Worcestershire Sauce
- Dried Dill Weed
- Seasoned Salt : If using salted butter reduce this to 1 teaspoon and add more if needed.
- Onion Powder
- Garlic Powder
How To Make Homemade Chex Mix With Dill Pickle Juice & Seasonings (Printable Recipe Card)
Preheat the oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper. I use a 12″x18″ rimmed cookie sheet.
In a large bowl, add the corn Chex, wheat Chex, pretzel twists, and goldfish crackers. Stir gently to mix everything together.
In a separate microwave-safe bowl, add the butter and microwave for about 45-55 seconds until melted. Once melted, whisk in the dill pickle juice, Worcestershire sauce, dried dill weed, seasoned salt, onion powder, and garlic powder until smooth.
Pour the butter mixture evenly over the cereal mixture. Stir gently until every piece is coated in the butter seasoning.
Spread the mix in an even layer on the prepared baking sheet.
Bake for 60-70 minutes, stirring every 15 minutes so everything toasts evenly.
Remove from the oven and let it cool completely on the baking sheet.
Once cooled, transfer to a large serving bowl. Enjoy!
How To Store Leftover Crunchy Savory Snack Mix
Store leftover snack mix in an airtight container or Ziplock bag, at room temperature, for up to 1 week.
Substitutions & Ingredient Notes
- Corn Chex Cereal : Another option is rice Chex but I think the corn Chex tastes better in this snack mix.
- Pretzels : Pretzel sticks or square pretzels (Snaps) are other options.
- Goldfish : You can also use parmesan goldfish crackers if wanted or Cheez-Its.
- Unsalted Butter : I prefer the unsalted butter in this recipe as it doesn’t clash with all the seasonings and give too much of a salt punch to the flavor profile. You can use salted butter but I would recommend reducing the seasoning salt to 1 teaspoon if using.
- Seasoned Salt : If you prefer a lighter salt profile, cut the seasoned salt to 1 teaspoon. I do this everytime I make this snack mix as it’s what my family prefers and me. But most people like the salty more bold flavor with the 1.5 teaspoons so that works just as well.
Pro Tips From The Test Kitchen
- Use a large baking sheet to spread the mix in a single layer and even layer. The mix should not be piled on top of each other but rather in as much of an even layer as you can possibly get it.
- The Chex mix should be dry and crisp when it’s done baking. If it feels slightly soft, allow it to cook just a bit longer but most of the time as it sits at room temperature to cool, it will regain its crisp texture.
- Don’t skip stirring every 15 minutes! This is so important because it keeps the seasonings from pooling up and it ensures even baking; so every bite is crisp and crunchy and seasoned.
- If you prefer a lighter salt flavor then only use 1 teaspoon seasoned salt. This is what I do all the time because my family, and me, prefer that lighter punch of salt flavor.
- This recipe works great as a make-ahead recipe. Prepare according to the recipe instructions and then place the snack mix inside an airtight container, or Ziplock bag (gallon size), and store at room temperature for up to 3 days in advance.
- When you dump the mixture onto the baking sheet, make sure you are using a rubber/silicone spatula to scrape the sides and bottom of the bowl to make sure you get all the seasoning from it.
More Dill Pickle Recipes You’ll Love
- Dill Pickle Chicken
- Dill Pickle Pasta Salad
- Dill Pickle Chicken Salad
- Dill Pickle Cheeseball
- Dill Pickle Deviled Eggs
Dill Pickle Chex Mix
Ingredients
- 4 cups Corn Chex
- 4 cups Wheat Chex
- 3 cups pretzel twists (classic pretzel shape)
- 2 cups Goldfish crackers
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup dill pickle juice (from a jar of dill pickles)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried dill weed
- 1½ teaspoons seasoned salt (see notes)
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
Instructions
- Preheat the oven to 250℉ Line a rimmed baking sheet with parchment paper. I use a 12"x18" rimmed cookie sheet.
- In a large bowl, add the Corn Chex, Wheat Chex, pretzel twists, and goldfish crackers. Stir gently to mix everything together.4 cups Corn Chex, 4 cups Wheat Chex, 3 cups pretzel twists, 2 cups Goldfish crackers
- In a separate microwave-safe bowl, add the butter and microwave for about 45-55 seconds until melted.1/2 cup (1 stick) unsalted butter
- Once melted, whisk in the dill pickle juice, Worcestershire sauce, dried dill weed, seasoned salt, onion powder, and garlic powder until smooth.1/2 cup dill pickle juice, 2 teaspoons Worcestershire sauce, 2 teaspoons dried dill weed, 1½ teaspoons seasoned salt, 1½ teaspoons onion powder, 1½ teaspoons garlic powder
- Pour the butter mixture evenly over the cereal mixture. Stir gently until every piece is coated in the butter seasoning.
- Spread the mix in an even layer on the prepared baking sheet.
- Bake for 60-70 minutes, stirring every 15 minutes so everything toasts evenly.
- Remove from the oven and let it cool completely on the baking sheet.
- Once cooled, transfer to a large serving bowl. Enjoy!
Notes
- The Chex mix should be dry and crisp when it’s done baking. If it feels slightly soft, allow it to cook just a bit longer but most of the time as it sits at room temperature to cool, it will regain its crisp texture.
- Don’t skip stirring every 15 minutes! This is so important because it keeps the seasonings from pooling up and it ensures even baking; so every bite is crisp and crunchy and seasoned.
- If you prefer a lighter salt flavor then only use 1 teaspoon seasoned salt. This is what I do all the time because my family, and me, prefer that lighter punch of salt flavor. If using salted butter, you may want to reduce the seasoned salt to 1 teaspoon as well.
- This recipe works great as a make-ahead recipe. Prepare according to the recipe instructions and then place the snack mix inside an airtight container, or Ziplock bag (gallon size), and store at room temperature for up to 3 days in advance.
- When you dump the mixture onto the baking sheet, make sure you are using a rubber/silicone spatula to scrape the sides and bottom of the bowl to make sure you get all the seasoning from it.
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