1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 chicken drumsticks
1 medium (1 cup) cucumber, peeled, chopped
1 cup light sour cream
1 1/2 teaspoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon dried dill weed
Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan.
Combine crushed crackers and onion soup mix in shallow bowl. Coat chicken drumsticks with melted butter, then press into crumb mixture.
Place drumsticks in same pan; sprinkle with remaining crumb mixture. Bake 45-55 minutes or until no longer pink and juices run clear.
Combine all dip ingredients in bowl; mix well. Cover; refrigerate at least 1 hour.
Serve chicken hot or cold with dip.
Prepare chicken as directed above. Cool completely. Place chicken in resealable plastic food bag. Prepare dip; place into covered container. Place chicken and dip in cold picnic cooler when transporting. Serve cold chicken with dip.