Cowboy Potatoes & Asparagus with Rancher Dip
Ingredients(7)
reduced-fat, (or fat-free) sour cream
½ cup
1 packet (1 ounce)
asparagus (about 20 spears), washed, trimmed to approx. 4 inches
1 pound
bacon bits (optional)
2 tablespoons
unpeeled red new potatoes scrubbed, cut in half
1½ pounds
olive oil
3 tablespoons
nonstick vegetable spray
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(3)
- 1
Preheat oven to 450˚F.
- 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
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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