2 1/2 lb. new red potatoes, washed
1 tub (8 oz.) spreadable Philadelphia chive and onion cream cheese spread
1/4 c. milk
1 chopped green pepper
3 tbsp. chopped fresh dill

Cut potatoes into quarters; place in a large saucepan, and cover with water. Bring to a boil. Reduce heat to medium, and cook 15 minutes, or until potatoes are tender. Mix cream cheese, milk and green pepper in a large microwavable bowl. Microwave on high 40 to 50 seconds, or until cream cheese is melted; stir until well blended. Stir in fresh dill. Add drained potatoes; toss lightly to coat.

Makes 16 servings, about 1/2 cup each. (Cover and refrigerate any leftovers. Serve as a cold potato salad, stirring in a small amount of milk to thin, if necessary.)