Start by preheating your oven to 375°F (190°C). This will give the oven plenty of time to heat up while you prepare everything else. You’ll want the oven to be nice and hot when it’s time to bake that cheesy goodness.

Grab a medium bowl and start with your softened cream cheese. If you forgot to take it out ahead of time, don’t stress—just microwave it for 10-15 seconds to soften it up quickly.

Add the sour cream, mozzarella cheese, parmesan, melted butter, minced garlic, Italian seasoning, salt, and pepper. Give it a good mix until everything is well combined. You’ll want the mixture to be smooth and creamy, with no lumps. If you want to take it up a notch, taste it and add more garlic or seasoning to suit your personal preference.

Now that the dip is mixed, grab an oven-safe dish (I usually use an 8x8-inch baking dish) and transfer the dip into it. Spread it out evenly so it bakes uniformly. You’ll want to make sure it’s not too thick, so the heat can penetrate and make everything bubble up perfectly.

Pop it in the oven and bake for about 20-25 minutes. You’ll know it’s ready when the top is golden brown and bubbly, and the edges are starting to crisp up. You can also peek in halfway through to see if it’s getting nice and gooey.

While the dip is baking, slice your loaf of bread into thick slices—about 1 to 1.5 inches each. Lay the slices on a baking sheet and brush each one with a little olive oil or melted butter. If you want to kick it up a bit, sprinkle some garlic powder on top of each slice.

Toast the bread slices in the oven for about 5-7 minutes, or until they’re golden and crisp. If you’re looking for a little extra flavor, feel free to add a sprinkle of parmesan or a dash of dried herbs.

Once both the dip and the bread are done, pull them out of the oven and let the dip cool for just a couple of minutes. Serve the dip warm, surrounded by the crispy, toasted bread slices. And, of course, don’t forget to bring a spoon or two—this dip is meant to be scooped!