Prep 10 mins
Cook 0 mins
- 15 snackbread, finely crushed or 15 bretton crackers, crushed or 15 your favorite gourmet crackers
- 2 tablespoons grated fresh lemon rind
- 4 teaspoons dried whole dill weed
- 1 1⁄2 teaspoons dry mustard
- Combine all ingredients in large zip-top heavy-duty plastic bag; seal bag, and shake well.
- Store tightly sealed in refrigerator; shake well before each use.
I've made this with 2 cups Melba toast crumbs and 2 tablespoons paprika (as per Cooking Light recipe). Delicious!