Grilled Spicy Pepper and 3 Cheese Potato Salad

Prep time: 15 minutes

Cook time: 20 minutes

Chill/cool time: at least 1 1/2 hours

3 lbs. Yukon gold potatoes, cut into 1-inch cubes

2 tablespoons olive oil

1 (10-oz.) container Stonemill Kitchens Spicy Pepper & Three Cheese Dip

1/4 cup lime juice

1/4 cup milk

1/2 cup 1/2-inch dice red bell pepper

2 green onions, thinly sliced

Chopped fresh cilantro (optional garnish)

Place potatoes in a large microwave-safe bowl and cover with plastic wrap. Microwave on HIGH for 10 minutes or until potatoes are cooked most of the way through. Let cool slightly then toss with olive oil to coat. Place on a grill pan on a grill and preheat grill to medium heat. Place potatoes on grill pan (working in 2 batches if necessary) and cook for 10 minutes or until lightly browned, stirring occasionally. Remove and let cool. Stir together dip and milk in a large bowl. Add potatoes and stir lightly to evenly coat. Stir in bell pepper and green onions. Let chill for at least 1 hour for flavors to blend. Garnish with cilantro, if desired. Makes 8 to 10 servings.