Preheat oven to 350°F. In a medium sized bowl, mix the shredded mozzarella cheese with the garlic, Italian seasoning, salt, pepper and red pepper chili flakes. Set aside.
3 cups Mozzarella cheese, freshly grated, 2 Tbsp. crushed garlic, 1 Tbsp. Italian seasoning, 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. red pepper chili flakes (optional)
Using a bread knife, carefully cut the bread in strips in one direction, rotate the bread and cut in the other direction. Only cut about half way down the bread, not all the way!
1 (16 oz.) Artisan sourdough bread loaf
Melt the butter in a microwave safe bowl for ~30 seconds or until completely melted. Stuff the cheese mixture in between all the crevices of the bread. Drizzle the melted butter all over the top.
8 Tbsp. unsalted butter, melted (1 stick)
Place the bread on a baking sheet lined with foil. Loosely cover with foil and bake for 20 minutes. Remove the foil and broil for 2-3 minutes or until cheese is bubbling.
While the bread is in the oven, whisk all of the ingredients for the dipping sauce together in a small bowl.
1/2 cup olive oil, 1/3 cup balsamic vinegar, 1 tsp. garlic, crushed, 1 tsp. Italian seasoning, 1 tsp. salt, 1 tsp. red pepper chili flakes (optional), 1/3 cup Asiago cheese, shredded, 1/3 cup Parmesan cheese, shredded
Serve with the bread. Pull-apart, dunk and enjoy!