15m
PREP TIME
30m
COOK TIME
140
CALORIES
14
INGREDIENTS
Servings: 5
Ingredients
- Yogurt Ranch Dip
- 1/2 cup nonfat Greek yogurt
- 3 tablespoons milk
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Whole Thyme Leaves
- 1/4 teaspoon McCormick® Dill Weed
- Veggie Tots
- 12 stalks asparagus, ends trimmed
- 4 small carrots, peeled
- 2 cups cauliflower florets
- 1 1/4 cups panko bread crumbs
- 1/2 cup finely shredded Cheddar cheese
- 1 1/2 teaspoons McCormick® Paprika
- 1 teaspoon McCormick® Whole Thyme Leaves
- 1/2 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
INSTRUCTIONS
- 1 For the Dip, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.
- 2 For the Tots, preheat oven to 425°F. Place asparagus and carrots in food processor; cover. Process until coarsely chopped. Add cauliflower; cover. Process again until coarsely chopped. Add 1/4 cup of the panko and remaining ingredients; cover and pulse until well blended. Squeeze veggie mixture dry in a large piece of cheesecloth.
- 3 Shape the veggie mixture, one tablespoonful at a time, into balls then form into a “tot” shape. If the veggie tots do not hold their shape, refrigerate 20 to 30 minutes. Roll tots in remaining 1 cup panko to coat. Place on baking sheet sprayed with no stick cooking spray.
- 4 Bake 30 minutes or until golden brown and crisp, turning once. Serve veggie tots with Yogurt Ranch Dip.
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Parmesan Herb Asparagus Fries with Greek Yogurt Ranch Dip
![Parmesan Herb Asparagus Fries with Greek Yogurt Ranch Dip]( "Parmesan Herb Asparagus Fries with Greek Yogurt Ranch Dip")
Parmesan Herb Asparagus Fries with Greek Yogurt Ranch Dip
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