New Potatoes in Dill Cream Sauce

Makes: 16 servings, about 1/2 cup each

2 1/2 pounds new red potatoes, quartered
1 container (8 ounces) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup milk
1 green pepper, chopped
3 tablespoons chopped fresh dill

PLACE potatoes in large saucepan: add enough water to cover. Bring to a boil. Reduce heat to medium; cook 15 minutes or until potatoes are tender.

MEANWHILE, mix cream cheese spread, milk and green pepper in large microwavable bowl. Microwave on HIGH 40 to 50 seconds or until cream cheese spread is melted; stir until well blended. Stir in dill.

ADD drained potatoes; toss lightly to coat.

Substitute:
Substitute chopped fresh basil leaves or 2 teaspoons dill weed for the chopped fresh dill.

Creative Leftovers:
Cover and refrigerate any leftovers. Serve as a cold potato salad, stirring in a small amount of additional milk to thin, if necessary.

Best of Season:
New potatoes make a great addition to any spring meal. Their smaller size makes them cook quicker than regular potatoes.

Nutritional Information: Calories 110 Total fat 4 g Saturated fat 2.5 g Cholesterol 15 mg Sodium 80 mg Carbohydrate 16 g Dietary fiber 1 g Sugars 2 g Protein 2 g

Vitamin A 4 %DV Vitamin C 15 %DV Calcium 2 %DV Iron 0 %DV

Recipe and photograph provided courtesy of Kraft Foods