1 8 oz. block cream cheese (You're welcome, Boomama)
1 15 oz (ish) can of pizza sauce, or your own homemade
1 8 oz. bag mozzarella cheese (Or more. Less is more doesn't apply to cheese.)
1/4 cup grated parmesan cheese
1 Tbs. finely chopped rosemary
1 Tbs. finely chopped thyme
1 Tbs. finely chopped Italian flat leaf parsley
Regarding the herbs - Use fresh. If you can't use fresh, do it anyway. If you really can't, 1 tbs of Italian seasoning would be a very sub-par substitution, but I will not guarantee your results using dried. Trust me on this one... Also - I suppose you can roughly chop your herbs, if you prefer, but don't hold me responsible for large green things in your teeth. I don't want to have to chew my herbs, I just want the flavor. But by all means, do what you feel is best with the herbs. I'm no herbologist.
Now. If you are fancy and need to peddle kitchen gadgets while making this dip, you will mix the herbs, parm and cream cheese and spread that in the bottom of a pie pan or similar sized casserole dish or whathaveyou, then pour the pizza sauce over that, then top with cheese. This method dirties a lot of said gadgets, though don't be fooled I own two or seven of all of them. What I've been doing, is dumping everything in my small crock pot and letting that gadget do the work for me. It only needs to heat through, so you don't have to leave it in there all day. Keep a close eye on it, even on low it might burn if left too long.
This dip can be served with fresh crusty bread, or bagel crisps. I get mine at Sam's and I think they are New York Bagel brand. I used to use Nonni brand, but that must have been when I was a Costco girl, because I can't seem to find those anymore. Honestly, you could just go ahead and eat it with a spoon, but then it might not qualify for the DipTacular... So spread it on something and enjoy!