Wild West New Potatoes and Asparagus with Ranch-er Dip

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3x5

8.5x11

Cuisine: American

Main Ingredient: Potato, Vegetables

Products: Hidden Valley^® Fiesta Ranch Dip Mix, Hidden Valley^® Buttermilk Ranch Light

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

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.
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.

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Try this blend of russet potatoes, sour cream and Hidden Valley® Ranch seasoning.