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Cowboy Potatoes & Asparagus with Rancher Dip

  • Servings: 6
  • Prep time: 10m
  • Cook time: 45m
  • Total time: 55m
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Ingredients

  • Vegetables
  • Nonstick vegetable spray
  • 1½ pounds unpeeled red new potatoes, scrubbed and cut in half
  • 1 pound asparagus (about 20 spears), washed and trimmed to approx. 4 inches
  • 3 tablespoons olive oil
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Fiesta Ranch Dip Mix
  • Dip
  • ½ cup reduced-fat (or fat-free) sour cream
  • ½ up 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® Original Ranch Fiesta Ranch Dip Mix in a GLAD® Food Storage Bag; 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, combine the sour cream and Hidden Valley® Ranch Light Buttermilk Salad Dressing. Mix well. Pour dip in to single-serve cups and garnish with bacon bits. Serve the potatoes and asparagus with the dip.

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