1/2 cup Parmesan Dip (see below), at room temperature
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh oregano, or a pinch of dried oregano
1 large loaf French, Italian, or sourdough bread
1/4 cup freshly grated Parmesan cheese
1. Preheat the oven to 400°F. Combine the dip, thyme, and oregano in a small bowl. Blend well.
2. Cut the bread in half lengthwise, and spoon half the mixture on each half of the bread. Spread it out evenly with a spatula. Sprinkle the bread with the Parmesan cheese.
3. Cut the bread halves about three-quarters of the way through into 2-inch-thick slices. Make sure that you haven’t cut all the way through, and the crust is still holding the bread together. Wrap each half tightly in aluminum foil.
4. Place the loaves on a baking sheet and bake for 10 to 15 minutes. Remove from the oven and remove the foil. Turn the oven to broil and put the bread under the broiler about 3 inches away from the heat for 1 to 2 minutes, or until nicely browned. Place on a platter or in a napkin-lined basket and serve immediately.