Wild West New Potatoes and Asparagus
with Ranch-er Dip

You’ll need:
For Vegetables:
Non-stick vegetable spray
1 ½ 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:

1. Preheat oven to 450 degrees 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 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.
   
2. While potatoes and asparagus are cooling down, 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. Serve the potatoes and asparagus with the dip.

Makes 4-6 servings
Prep Time: 10 Minutes
Cooking Time: 45 minutes

Recipe created by Jodie Shield, R.D. on behalf of Hidden Valley® Salad Dressings.