1. Preheat oven to 180°C/350°F.

2. Slice bread with criss-crossing cuts about 1 inch apart, slicing one direction first and then move to the other direction. Do not slice all the way through, cuts should be 0.5 inches from the bottom of the loaf.

3. Place bread on large piece of aluminum foil and then transfer to a baking sheet. Sprea Summer Fresh White Cheddar Parmigiano Dip generously between the cuts, followed by Summer Fresh Olive & Tomato Bruschetta.

4.Sprinkle shredded Italian cheese on top, generously coating everything. Using the aluminum foil beneath, wrap the bread tightly. Bake in the oven for about 15 minutes. Unwrap, and remove foil completely.

5. Bake for an additional 10 minutes until cheese is golden brown. Remove and serve on a platter or basket lined with a colourful napkin, and small plates for guests to take away.

TIP: Try Summer Fresh Artichoke & Asiago dip in place of the White Cheddar Parmigiano dip!