Pascha Recipes
New Potatoes in Dill Cream Sauce
Potatoes are elevated to a new high with the addition of chive and onion cream cheese spread and dill weed. New potatoes make a great addition to any spring meal. Their smaller size makes them cook quicker than regular potatoes.
Yield: 16 servings, about 1/2 cup each
Ingredients
- 2 1/2 pounds new red potatoes, quartered
- 1 (8 ounce) container Philadelphia Chive & Onion Cream Cheese Spread
- 1/4 cup milk
- 1 green bell pepper, chopped
- 3 tablespoons chopped fresh dill*
Instructions
- Place potatoes in large saucepan: add enough water to cover. Bring to a boil. Reduce heat to medium; cook for 15 minutes or until potatoes are tender.
- Meanwhile, mix cream cheese spread, milk and bell pepper in large micro-safe bowl. Microwave on HIGH for 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.
- Cover and refrigerate any leftovers.
- Serve as a cold potato salad, stirring in a small amount of additional milk to thin, if necessary.
Notes
* Substitute chopped fresh basil leaves or 2 teaspoons dill weed for the chopped fresh dill.
Nutrition
Per serving: Calories 110 Total fat 4g Saturated fat 2.5g Cholesterol 15mg Sodium 80mg Carbohydrate 16g Dietary fiber 1g Sugars 2g Protein 2g
Vitamin A 4% DV Vitamin C 15% DV Calcium 2% DV Iron 0% DV
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company