HOT PIZZA DIP, FRESH GARDEN SALSA and ALFREDO SAUCE too!

HOT PIZZA SAUCE DIP

1 package (8 ounces) cream cheese, softened
1 teaspoon dried Italian Seasoning
1 cup (4 ounces) shredded mozzarella cheese
3/4 cup (3 ounces) shredded fresh Parmesan cheese
1 can (8 ounces) pizza sauce
2 tablespoons green onion slices

• Preheat oven to 350 degrees. 
• Combine cream cheese and Italian seasoning, spread onto bottom of 8" mini baker stoneware pan. 
• In a small bowl combine mozzarella and Parmesan cheeses. 
• Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. 
• Spread the pizza sauce over the mozzarella cheese mixture: sprinkle with the remaining mozzarella cheese mixture. 
• Top with green onion. 
• Bake 15-18 minutes or until bubbly. 
• Serve with sliced French bread or fresh vegetables for dipping. 
• Yield - 14 servings

GARDEN TOMATO SALSA
6 cups chopped tomatoes
1 bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste

• Toss all together and chill 24-48 hours before serving. 
• You end up with about 7 1/2 cups of salsa.

ALFREDO SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

• Melt butter in a saucepan.
• Add garlic and saute until fragrant. 
•  Gradually add heavy cream, stirring constantly. 
• Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
• Whisk in egg quickly and heat through.
• Toss and serve immediately.