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Bloody Mary Fried Dill Pickle Chex Mix

This Bloody Mary Fried Dill Pickle Chex Mix combines crisp cereal, oyster crackers, sesame breadsticks, cheese-filled Combos, dill pickle potato chips, rye chips, tortilla chips, smoky dill seasoning, and crunchy red fried-pickle cornmeal clusters. It is a bold, make-ahead savory snack for parties, game day, potlucks, and take-home favors.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Servings: 18 Cups
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

For The Snack Mix
  • 4 Cups Corn Chex Mix
  • 4 Cups Rice Chex Mix
  • 2 Cups Oyster Crackers
  • 1.5 Cups Mini Sesame Breadsticks
  • 1.5 Cups Cheddar Cheese Pretzel Combos
  • 1.5 Cups Dill Pickle Chips (Whole or Broken Up)
  • 1 Cup Nacho Cheese Tortilla Chips, Broken, Whole or Bite Sized
  • 1/2 Cup Dark Rye Chips
For the Bloody Mary Pickle Coating
  • 1/2 Cup Unsalted Butter
  • 3 Tbl Dill Pickle Juice
  • 1.5 Tbl Worcestershire sauce
  • 2 Tbl Dry Ranch Seasoning
  • 2 Tbl Dried Dill
  • 2 Tsp Smoked Paprika
  • 1/2 Tsp Celery Salt
  • 1/2 Tsp Each Garlic and Onion Powder
  • 1/2 Tsp Black Coarse Pepper
For the Red Fried Pickle Cornmeal Clusters
  • 3/4 Cup Finely Crushed Oyster Crackers
  • 1/2 Cup Fine Yellow Cornmeal
  • 4 Tbl Unsalted BUtter, Melted
  • 1 Tbl Dry Ranch Seasoning
  • 2 Tsp Smoked Paprika
  • 1 Tsp Dried Dill
  • 1/2 Tsp Garlic Powder
  • 1/4 Tsp Garlic Salt
For the Appetizer Arsenal Finish
  • 1 Tsp Smoked Paprika
  • 1 Tsp Dried Ranch Seasoning
  • 1/2 Tsp Dried Dill
  • 1/4 Tsp Garlic Powder
  • Pinch of Celery Salt
  • Pinch of Black Pepper

Method
 

  1. Preheat the oven.Heat the oven to 250°F. Line two large rimmed baking sheets with parchment paper.
  2. Make the red cornmeal clusters.
    In a medium bowl, combine the crushed oyster crackers, cornmeal, ranch seasoning, smoked paprika, dried dill, garlic powder, and celery salt. Drizzle in the melted butter and stir until coarse, damp crumbs form. Gently press some of the mixture together with your fingers to create uneven clusters.
  3. Bake the clusters briefly.
    Scatter the clusters loosely onto one prepared baking sheet. Bake for 15 minutes, then remove them from the oven and set aside. Do not stir them into fine crumbs.
  4. Combine the sturdy snack ingredients.
    In an extra-large mixing bowl, gently combine the Corn Chex, Rice Chex, oyster crackers, sesame breadsticks, cheese-filled Combos, broken tortilla chips, and rye-chip pieces. Keep the dill pickle potato chips separate for now so they do not break apart or become overly coated.
  5. Make the Bloody Mary coating.
    Whisk together the melted butter, pickle juice, Worcestershire sauce, ranch seasoning, dried dill, smoked paprika, celery salt, garlic powder, onion powder, and black pepper.
  6. Coat the snack mix gradually.
    Pour about one-third of the coating over the dry mix and toss gently. Repeat twice more, lifting and turning the ingredients after each addition. Do not pour all the liquid into one spot or stir aggressively.
  7. Begin baking the mix.
    Divide the coated snack mix evenly between the two parchment-lined baking sheets. Spread it into loose, even layers. Bake for 30 minutes, stirring gently after the first 15 minutes.
  8. Add the pickle chips and clusters.
    Remove the pans from the oven. Gently fold the broken dill-pickle-flavored potato chips into the warm mix. Scatter the red cornmeal clusters unevenly over and throughout the pans so they remain clearly visible.
  9. Add the Appetizer Arsenal Finish.
    Mix the smoked paprika, ranch seasoning, dried dill, garlic powder, celery salt, and black pepper. Sprinkle it lightly and unevenly over the snack mix. Do not coat every piece completely.
  10. Finish baking.
    Return the pans to the oven and bake for another 15 minutes, or until the mix feels dry and lightly toasted. Avoid vigorous stirring during this final stage so the pickle chips and cornmeal clusters stay intact.
  11. Cool completely.
    Let the mix cool uncovered on the baking sheets for at least 30 minutes. The coating and clusters will become crisper as they cool.
  12. Serve or store.
    Transfer the fully cooled mix to a large serving bowl or clear glass canister. Store leftovers in an airtight container at room temperature for up to 5 to 7 days.

Notes

The ½ cup of butter coats the main mix, while the additional 4 tablespoons bind the cornmeal clusters. The pickle juice is intentionally limited so the mix gains tang without becoming soaked; oven-baked Chex mixes are typically dried at 250°F for about an hour.