Smoked Mozzarella Dip
8 Ounces Smoked Mozzarella Cheese, shredded
8 Ounces Provolone Cheese, shredded
1/2 Cup Finely Grated Parmesan Cheese
1-8 Ounce Package Cream Cheese, softened
1 Teaspoon Italian Seasoning
1/8 Teaspoon Crushed Red Pepper Flakes
Martin’s Potato Bread, crusts removed and cut into 1/2" strips
1 Roma Tomato, diced,
1 Tablespoon Fresh Parsley, chopped
Preheat oven to 450F. In a large bowl, combine the first 6 ingredients (all the cheese and seasonings) using a wooden spoon or mixer. Spray a 1.5 quart baking dish or pie pan with nonstick cooking spray and pour the cheese mixture into the dish. Bake 15 minutes until all the cheese is melted, bubbling, and slightly browned on top.
Meanwhile, brush the potato bread strips with olive oil. Place in a single layer on baking sheets and toast them in the oven during the last 5 minutes of baking, flipping over once. Cook until golden brown.
Garnish the dip with diced tomato and parsley, if desired, and serve immediately with the toasted bread for dipping.