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.

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