15 tiny new potatoes
1-1 1/2 c. shelled peas
1 (4 oz.) carton chive whipped cream cheese
1/4 c. low fat milk
1/4 tsp. salt

Cook potatoes in boiling salted water until done; drain well. Cook peas in boiling salted water 8-15 minutes; drain well. Blend cream cheese with milk; add salt. Stir over low heat until warm. Combine potatoes and peas in serving dish. Pour cream cheese sauce over vegetables.