This is a delightful side dish from the Philadelphia, Spread a Little Joy cookbook. I’ll be honest, you forget about how universal cream cheese can be! I try to always keep it on hand.
2 1/2 lbs. red potatoes, quartered
8 oz, Chive & Onion cream cheese spread
1/4 cup milk
1 green pepper, chopped
3 Tbsp chopped fresh dill
Cook the potatoes in boiling water for 15 minutes, or until soft
Meanwhile, combine the cream cheese, milk, and green peppers in a bowl and microwave for 40 to 50 seconds. The spread should be a little melted and easy to stir
Add the chopped dill to the spread
Add the potatoes and stir to coat, and serve
1. I typically serve this warm. I just like it that way. But you can serve as a cold potato salad, but you may need to add more milk to thin the sauce first.
2. My picture looks a bit yellow, it is not. It is white – apparently I need a better camera!
Source: Philadelphia, Spread a Little Joy cookbook, p 113.