Joanna Gaines’ Saltine Cracker Recipe Is So Good, I Have It Memorized (My Family Loves It)

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If you’ve ever paged through Magnolia Table: A Collection of Recipes for Gathering, then you know that Joanna Gaines has a knack for taking humble pantry ingredients and turning them into something people can’t stop eating. “Beck’s Crackers” is exactly that kind of recipe: a simple, make-ahead cracker snack that somehow becomes the unexpected hit of every party tray.

The idea comes from her friend Becki, who taught her to season Saltines in a lemony herb oil to make them more flavorful and downright irresistible. In the book, Joanna describes these crackers as crisp, buttery, and the perfect companion to creamy dips like her Last-Minute Party Dip, a cream cheese dip mixed with sun-dried tomatoes, artichokes, and scallions. They’re also great for sprinkling over soups and salads, or as a grab-and-go snack.

Grab a generously sized container — something in the 14- to 16-cup range — with a tight-fitting lid. Into that, whisk together vegetable oil, lemon juice, Italian dressing mix, dried dill, and crushed red pepper flakes to taste. The mixture should look like a loose, herb-flecked vinaigrette.

Add Saltine crackers, seal the container, and gently turn it over a few times to coat the crackers. Let the crackers marinate on the counter for 24 hours, returning a couple of times to flip the container so every surface gets evenly seasoned. By the next day the Saltines will have soaked up the oil mixture and turned into flavor-packed, no-bake party crackers.

These crackers are wildly simple and wildly good. They hit all the points of my ideal snack: salty, buttery, crunchy, and boldly seasoned (which is thanks to the Italian dressing mix). The dill and lemon give them a bright, slightly tangy lift, while the crushed red pepper flakes sneak in a gentle heat. If you grew up with similar “firecracker crackers” or “party crackers,” then Beck’s crackers will feel familiar — but this version is milder and more herb-forward.

My household already goes through a lot of Saltines (seriously), and the marinade made them disappear about three times as fast. Note to self: Hide the container from family members, or the crackers will be gone before the party starts.

The crackers are fantastic on their own, but also great with creamy dips, which cling beautifully to the textured, oil-kissed surface. The best part, though, is how stress-free they are. Every host needs a recipe like this — something you can prep ahead, forget about for a day, and then serve to guaranteed applause.

• You need a very big, deep container. Ideally, one that fits 16 cups with a tight-fitting lid (you don’t want oil leaking all over your counter every time you need to flip it). If the crackers are too tightly packed in, the marinade won’t be properly distributed.
• Adjust the heat level. If you’re sensitive to spice, cut the amount of crushed red pepper flakes in half — or omit them and substitute freshly cracked black pepper for a mellower version.
• Skip the overnight soak if you must. The flavor really is best after a day, but don’t fret if you didn’t give yourself enough time. They’re also tasty when eaten right away!
• Substitute other crackers. Use this method to transform ordinary oyster crackers into an amazing soup topping or snack to sneak into the movie theater.