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