1 Qt Heavy Whipping Cream

8 oz Philly cream cheese

2 egg yolks

1/2 stick of salted butter(not margarine)

1/2 tspn salt

1/4 tspn black pepper

1/4 tspn garlic powder

pinch of parsley for decoration only

Mix all ingredients,,,but cream cheese & butter,,, together /COLD/. Once everything is mixed well, put over low heat & add cream cheese & butter until it melts. DO NOT BRING TO A BOIL, LIGHTLY SIMMER ONLY///. Stir or wisk often.

Once it thickens, you can make several dishes from here. You just need to give the additional ingredients time to heat up. Shouldn't take more than an extra 10 minutes. The sauce will thicken after it sits a few minutes off the heat. For the dips below, I would put in the broiler for a few minutes with some additional cheese on top for presentation.

Try Adding:

-8 oz crab meat, 1/3 cup grated Asiago cheese, 1 tspn horseradish & small can of artichokes for crab dip.

-small package of frozen spinach(which has been drained), 1/4 cup riccotta cheese, 1/4 white cheddar & 1/3 cup Asiago for spinach dip.

-1/2 cup of grated Asiago/Romano cheeses with an additional pinch of garlic for easy Alfredo sauce.

-1 lb chopped/cooked white meat chicken, small bag of drained frozen broccoli, 1/3 cup Asiago & additional pinch of garlic.

Of course, you can add more cheese, salt, pepper & garlic to taste. I always use "granulated'" garlic as it has a better taste than powder. Do not use egg whites as they will make nasty lumps. Try not to use margarine as it will break into milk solids & oil.

For 'real' Alfredo sauce, omit the cream cheese, load up the Romano & an extra large pinch of black pepper.

Hope I didn't forget anything...let me know if you like it.