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New Potatoes in Dill Cream Sauce

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.


  • 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


  1. 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.
  2. 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.
  3. Add drained potatoes; toss lightly to coat.

Yield: 16 servings, about 1/2 cup each

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

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

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 photo credit (used with permission): Kraft Foods -

>> Resurrection Day Side Dish Recipes

>> Resurrection Day Recipes

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