1. In a mixing bowl combine Summer Fresh Spinach Dip, Summer Fresh Artichoke & Asiago Dip, cream cheese, mozzarella cheese, asiago cheese, and parmesan cheese.

2. Cut the ends off the baguette, then cut baguette in to two shorter pieces. Hollow out a 3/4” (2 cm) core of each baguette piece. Fill each baguette with dip and cheese mixture using a piping bag, or rubber spatula.

3. Line a baking sheet with aluminum foil. Place baguette pieces on foil and brush each one with mixture of melted butter and minced garlic. Wrap baguette in foil, and bake in 350°F (180°C) oven for about 10 - 15 minutes. Carefully unwrap foil and bake an additional 5 minutes until top of baguette browns.

4. Remove from oven and let cool slightly. Cut in to slices and serve warm sprinkled withfresh parsley to taste.

ENJOY! Serves 4 to 6 as an appetizer.