Preheat your oven to 450 Fahrenheit.
In a large bowl, combine the sour cream with the mozzarella cheese, provolone cheese, parmesan cheese, Italian seasoning, and red pepper flake.
Spray a 1.5 quart casserole dish with non-stick spray (you can also use a pie plate like I did).
Pour the mixture into the prepared dish.
Bake for 15 minutes, until the mixture is melted and bubbly. If you’d like the top extra browned, broil for an additional 2-3 minutes, but make sure to keep an eye on it so it doesn’t burn.
Garnish with diced tomatoes and parsley.
Bake the bread slices for 5 minutes then serve immediately (you can put the bread in the oven as the dip is baking).
