Hot Italian Antipasti Dip Recipe | Betty Crocker

Ingredients

• 1 lb loaf ciabatta bread, cut into 3/4-inch slices
• 2 tablespoons olive oil
• 2 cups shredded Italian cheese blend (8 oz)
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sour cream
• 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped and patted dry
• 3 cloves garlic, finely chopped
• 1 teaspoon chopped fresh oregano leaves
• 1 teaspoon crushed red pepper flakes
• 8 thin slices salami, cut in thin strips
• 2 thin slices prosciutto, cut in thin strips
• 1/2 cup roasted red bell pepper strips, patted dry
• 1/4 cup halved pitted kalamata olives
• 1/2 cup shredded Parmesan cheese
• 1/4 cup shredded fresh basil leaves