- Pierce potatoes in several spots with a fork; place on a microwave-safe plate. Microwave on HIGH 3-4 minutes or until just fork tender (do not overcook).
- In small bowl, combine melted butter and water. Slowly whisk in Grilled Veggie Dip Mix. Cut potatoes into quarters; place in a gallon freezer bag. Add beans and butter mixture. Seal well; toss to coat. Let stand 15 minutes or refrigerate up to overnight.
- Prepare grill to medium heat. Place a grill pan on grill. Add vegetables to grill pan. Grill, stirring occasionally, until browned and desired doneness, about 15 minutes.
Makes 6 servings.
Make Ahead: Prepare through step 2. Refrigerate up to 1 day. Continue with step 3.