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Wild West New Potatoes and Asparagus with Ranch-er Dip

  • Prep time: 10m
  • Cook time: 45m
  • Total time: 55m
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Ingredients

  • For Vegetables
  • Non-stick vegetable spray
  • 1½ pounds unpeeled red new potatoes, scrubbed and cut in half
  • 1 pound asparagus (about 20 spears), washed and trimmed to approximately 4-inches
  • 3 tablespoons olive oil
  • 1 packet (1 ounce) Hidden Valley® The Original Ranch® Fiesta Ranch Dip Mix
  • For Dip:
  • ½ cup reduced-fat (or fat-free) sour cream
  • ½ cup Hidden Valley® Ranch Light Buttermilk Salad Dressing
  • 2 tablespoons bacon bits (optional)

Instructions

Preheat oven to 450°F.

Coat 11 X 14-inch baking pan with vegetable spray. Put potatoes, asparagus, oil and Hidden Valley® The Original Ranch® Fiesta Ranch Dip Mix, shake to coat well. Remove asparagus and set aside.

Place potatoes in baking dish and roast uncovered in oven for 35 minutes; stir occasionally. Add asparagus to potatoes and cook another 5 minutes or until asparagus is fork-tender. Remove from oven and set aside to cool about 5 minutes.

While potatoes and asparagus are cooling down, mix the dip. Serve the potatoes and asparagus with the dip.

Combine the sour cream and Hidden Valley® Ranch Light Buttermilk Salad Dressing. Mix well. Pour dip into single-serve cups and garnish with bacon bits.

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