Substitute chopped fresh basil leaves or 2 tsp. 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.
2-1/2 lb. new red potatoes, quartered
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup milk
1 green pepper, chopped
3 Tbsp. chopped fresh dill
PLACE potatoes in large saucepan. Add enough water to cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium; simmer 15 min. or until potatoes are tender. Drain.
MEANWHILE, mix cream cheese spread, milk and green pepper in large microwaveable bowl. Microwave on HIGH 40 to 50 sec. or until cream cheese spread is melted; stir until well blended. Stir in dill.
ADD potatoes; toss to coat.
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