Cowboy Potatoes & Asparagus with Rancher Dip

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


  1. 1. Preheat oven to 450˚F.
  2. 2. 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.
  3. 3. 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.
- For safe meat preparation, reference the USDA website.
- For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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