In a medium mixing bowl, mix the mozzarella, provolone, Parmesan, cream cheese, Italian seasoning and red pepper flakes until well combined.
Scoop into one half of your temp-tations divided baker. Bake for 15 - 18 minutes or until bubbly and golden brown. Carefully remove from oven and place in your wire rack.
Sprinkle the diced tomato and fresh parsley down the center of the hot dip.
Arrange the baguette slices on the other side of the baker. Serve warm. Enjoy!
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